Russian Sauerkraut

Thinly shred the cabbage and place it in a large bowl.

Shred the carrot using a box grater and add it to the bowl with the cabbage.

Gently toss the cabbage and carrot together to combine. Do not massage or squeeze the vegetables, as this will make the final sauerkraut less crunchy.

Pack the cabbage and carrot mixture into a large glass jar (a 67 oz jar is used in the video). Press down gently, but not too hard.

In a separate bowl, combine the cold water, salt, and sugar. Whisk until the salt and sugar are fully dissolved.

Pour the brine over the cabbage in the jar, ensuring the vegetables are completely submerged.

Place the jar in a larger bowl to catch any potential overflow during fermentation. Let it sit at room temperature for 24 hours.

After 24 hours, use a wooden stick or chopstick to poke several holes into the sauerkraut. This releases the gasses built up during fermentation.

Let the sauerkraut continue to ferment at room temperature for another 24 hours.

After a total of 48 hours, repeat the process of poking holes to release trapped air.

Let the sauerkraut ferment for a final 24 hours.

After a total of 72 hours, poke the sauerkraut one last time to release any remaining air. Taste it to check the flavor.

If the sauerkraut is sour enough for your liking, seal the jar and store it in the refrigerator. If you prefer it more sour, let it ferment for another 12 hours before refrigerating.