A simple sauerkraut recipe from Alla Kovalchuk

Preparing the ingredients

It's recommended to use firm heads of late-ripening varieties. Ideally, choose heads that weigh at least 800 g. Many varieties of white cabbage are available on the market, but Belorusskaya, Mozharskaya, Saburovskaya, and Ladozhskaya are preferred. Late-ripening varieties such as Slavyanka, Likurishka, Kubyshka, and others are also suitable. After thoroughly washing the cabbage leaves, shred them into thin strips.

Video: "Express Method for Fermenting Cabbage"

This video will show you a quick recipe that will help you ferment cabbage in just 24 hours.

Step-by-step recipe

Alla Kovalchuk once shared her own recipe for sauerkraut on the TV show "Everything Will Be Fine." It requires the following ingredients:

• 3.5 kg white cabbage;
• 1 large carrot;
• 2-3 currant leaves;
• 1 horseradish leaf;
• a sprig of dill with seeds;
• 2 bay leaves;
• 3 tbsp. salt;
• 4 black peppercorns.

The cooking process is as follows:

1. Remove the top leaves, wash and chop the rest.
2. Grate the carrots on a coarse grater, combine the vegetables.
3. Add salt and mash the cabbage with your hands.
4. Place the mixture into a special container.
5. Place a layer of leaves on the bottom of a sterilized glass jar, add dill, horseradish and currant leaves, throw in pepper and bay leaf.
6. Place the cabbage in several layers, compacting well.
7. Place under pressure.
8. Leave for 2-3 days at room temperature.
9. To remove carbon dioxide, the mixture should be pierced with a fork twice a day.
10. Remove the resulting foam with a slotted spoon.
11. Consume within 5-6 days.

The result is a delicious dish: the vegetable will be crunchy, enticing with its aroma, and surprising with its unique flavor.