How to Make Russian Sour Cabbage, Easy Russian Sour Cabbage recipe

Easy Recipe Russian Sour Cabbage with apples / Sauerkraut Russian-Style Preparation time is 10min квашеная капуста Hello my pickling fans! Welcome to my channel. My name is Ilya. And I am a huge pickling fan, there are normally 6-7 jars of different pickled vegetables and fruits in my fridge at any time. I will be covering more pickling recipes in future videos, so make sure to subscribe to my channel not to miss anything. So this time I want to share with you a very special recipe of Russian Sour Cabbage….which I have been eating all my childhood. This type of dish is typically eaten cold as a salad or as a side dish. Aparanty sour cabbage originated in ancient China 2000 years ago and then migrated to Europe where it became very popular in a variety of different recipes. In addition to great taste and long shelf life, sour cabbage has a lots of health benefits: For example cabbage is an excellent source of vitamin C and vitamin K, in fact it has more vitamin C than oranges. Fermentation actually increases the content of many vitamins that are already present in cabbage. Cabbage is also a great source of fiber, which makes it a great prebiotic which improves digestion. It is great for your gut and immune system. I personally recommend eating sour cabbage on a very regular basis. Even every day. My wife always asks me when I am making this sour cabbage again...it is always a big hit in our house. Alright, let’s get this party started: First, let's pick our cabbage. Most stores in the United States sell green cabbage. This cabbage could go well for pickling, but if you want to get that extra punch / that extra crunch I recommend white cabbage, which looks kind of like that, it is a bit flat and leaves are less dense and it is more crunchy…..however white cabbage is a bit more difficult to find. I was able to find it in a local Korean market near my house. Alight, here is a list Ingredients we will need for our recipe: Cabbage of course ( white cabbage is preferred but green cabbage will work well ) - roughly about 3-4 LB Carrots - 2 medium size carrots. Apples - 1apple ( apple is optional, but taste really good...I used the one from my garden ) Cranberries - half a cup ( I used frozen cranberries in my recipe) Kosher salt Sugar You can double or triple the ingredients, as preparation steps will be the same for a larger volume. Alright, let's go through the preparation steps: Step#1: Prepare all the ingredients, wash cabbage, cut in half and cut out the core just like that. Then peel the carrots. Step#2: Chop Cabbage, I am using a Mandoline slicer on setting number 2, which makes the process very easy…..but you can also use a food processor. Then chop carrots and thinly slice the apple. Step#3 Take a large pot, put about 2” of cabbage on the bottom, add some carrots, several slices of apple and some cranberries. Then add ½ teaspoon of kosher salt and ¼ teaspoon of sugar. Mix everything and squeeze with your hands. You want to get some juices out which will create natural brine for the fermentation process. Salt will help to get some juices out. Repeat this layering process again until all ingredients are in the pot. Step#4 Put a plate on top of the mixed cabbage and add something heavy on top, apply some pressure to make sure the cabbage is well covered with juices. Then cover it with a towel so you still get some air in the pot. Keep the pot at the room temperature for 3-5 days. Everyday you need to release gases by removing the plate and making some holes in the cabbage. In the process you might see some bubbles which are perfectly normal. Taste the cabbage on the 3rd day, if you like the taste, it is ready to eat…or you can let it sit for another few days to get it fermented even more...it is really a personal preference and taste. After it is done, put cabbage in the closed jar and store in the fridge. It could last for quite some time...at least 3 weeks for sure. So here we go, a simple recipe of Russian Sour Cabbage….it looks great and tastes amazing. If you like this recipe, don't forget to subscribe to my channel down below. Thanks for watching and I will see you soon again. 🔔 Subscribe to receive my weekly recipe inspirations:    / @inthekitchenwithilya   Follow me on Instagram:   / inthekitchenwithilya