Fermented Vegetables: Russian Sauerkraut


| September/October 2003



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Fermented Russian Sauerkraut, Cucumbers and Root Vegetables provide digestion-enhancing enzymes in a tasty, colorful package.

Makes 7½ to 10 quarts 

  • 4½ pounds green cabbage, shredded
  • 2 pounds green or semi-green tomatoes, cut into strips
  • 1 pound carrots, shredded
  • 1 pound turnips, shredded
  • 1 pound celery, sliced
  • 1 pound onions, sliced
  • 2 red and 2 yellow bell peppers, cut into strips
  • 1 bunch dill, chopped
  • 5 bay leaves
  • 6 cloves garlic, sliced
  • 10 to 20 thin slices horseradish root
  • 3 tablespoons mustard seeds
  • 2 tablespoons juniper berries
  • Salt (½ to ¾ teaspoon per pound of vegetables)
  • Salt water to cover (1 tablespoon salt per quart of water)
  1. Shred cabbage into a large bowl; add remaining vegetables, spices and salt. Gradually add mixture to the crock, crushing to release juices. Add weighting stones and push down firmly.
  2. Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 6 weeks at temperatures recommended above.


Michael O’Brien studied biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.

Click here for the original article, Fermented Vegetables.





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