Russian sauerkraut is a tangy, crunchy fermented cabbage side made with salt, sugar, and carrots that develops flavor over several days. This traditional fermented dish is naturally probiotic and pairs with soups, salads, or served on its own.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store fermented sauerkraut in an airtight jar in the refrigerator for up to 3 months; fermentation slows dramatically when chilled.
fermentation jar or glass vessel · weight (ceramic, glass, or fermentation-specific weight) · cheesecloth or coffee filter (optional, for covering jar during fermentation)
Typically 3–7 days at room temperature, depending on warmth and desired sourness. Taste after 3 days and ferment longer if you prefer tangier flavor.
Yes, red cabbage works and produces a deeper color and slightly earthier flavor, though traditional recipes call for green cabbage.
Use non-iodized salt (sea salt or pickling salt). Iodized salt can cloud the brine and affect fermentation.
Properly fermented sauerkraut should smell sour and tangy. Discard if it smells rotten, moldy, or develops pink/orange surface growth.
Use 2–3% salt by weight of cabbage for safe fermentation. Too little risks spoilage; too much slows fermentation.
Cheesy Beef Nacho Dip
30 min · Milana ✨ Russian Wife
Fried Spam and Egg Sandwich
15 min · Milana ✨ Russian Wife
Spaghetti Squash Boats with Meat Sauce
65 min · Milana ✨ Russian Wife
Classic Borscht Recipe (Beet Soup)
70 min
Borscht Recipe - Easy 40-minute Russian Beet Soup
40 min
Russian-Style Liver and Mushrooms
40 min
Honey Butter Corn
15 min
Hash Brown Casserole
65 min
Homemade Kefir
1450 min
Stufffed Cabbage Rolls (Halupki)
120 min
Cured Salmon
2895 min
