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1 large cabbage
2 lb of salt
½ lb carrots
2 tablespoon dill seeds
Cut fresh cabbage in small pieces (2” x 2”). Place the pieces of cabbage along with grated carrots and sprinkle of dell seeds in a large cooking pot and cover it with salt. Put another layer of cabbage on the top and cover with salt again. Repeat exact same procedure again if there is cabbage left. Cover the surface with plastic or a plate and put a heavy subject on the top that creates enough pressure for juice to come out. Eventually, the amount of juice will cover the cabbage under the press. Cover the pot with a towel and store in a very cool place. After 3-5 days you can enjoy the great taste of Russian sauerkraut.
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