My Russian friends gave me this delicious, simple, and relatively quick sauerkraut recipe. This was the best sauerkraut I have ever had, hands down. OK, I know, that may not say much, but I can assure you that even those generally averse to pickled vegetables may enjoy this sweet variation on the traditionally sour dish. Frankly, I feel like I am giving away a family secret here -- it is that good -- except that my friends said they don't mind. And it is ridiculously simple, after all.Chop up the cabbage, the carrots, and whatever else you like (I used grated parsnips and turnips with success), and place them into some large jar or pot, leaving some room on top. Add one tablespoon of salt and fill will water, still leaving room for the contents to expand as carbon dioxide bubbles form among the vegetable layers. Leave your vessel at room temperature for 3 days, but once or twice a day press on the vegetables with a large spoon to squeeze out the gas. After 3 days, dump half-a-cup of sugar (or an equivalent amount of honey) into the vessel and place into the refrigerator. Half a day later it's ready.
- cabbage, carrots, etc.
- water
- 1 Tbsp salt
- 0.5 cup sugar