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–+ servings
Glass jar of Russian sour cabbage with shredded carrots and cranberries, fitted with a fermentation lid.
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Russian Sour Cabbage

Russian sour cabbage is a lightly fermented sauerkraut made with cabbage, carrots, apples, cranberries, and caraway seeds. It's crisp, tangy, and easy to make at home.
Course Side Dishes
Cuisine Russian
Prep Time 20 minutes
Fermentation Time 4 days
Total Time 4 days 20 minutes
Servings 16 servings
Calories 25kcal
Author Diane Gail

Ingredients

  • 2 1/2 pounds cabbage sliced thin
  • 1 tablespoon pickling salt
  • 1 medium carrot grated
  • 1/2 medium Honeycrisp apple grated
  • 1/2 cup fresh cranberries
  • 1 tablespoon caraway seeds
US Customary - Metric

Instructions

  • Place the shredded cabbage and salt in a large bowl. Massage the cabbage until it softens and releases its natural juices.
  • Add the carrots, apple, fresh cranberries, and caraway seeds. Toss to combine.
  • Pack the mixture tightly into two quart-size jars, pressing down to remove air pockets. Pour any remaining brine over the cabbage, leaving 1½ inches of headspace.
  • Place fermentation weights over the cabbage to keep it submerged beneath the brine. Secure the jars with fermentation lids.
    Note: If you don't have weights, fill small food-safe plastic bags with brine made from ½ teaspoon of pickling salt per ½ cup of water. Seal securely and place over the cabbage. If you don't have fermentation lids, use loosely fitted regular lids to allow gas to escape.
  • Ferment in a cool spot away from direct sunlight for 4–7 days, checking daily to ensure the cabbage remains submerged. Taste after 4 days and continue fermenting until the desired sourness is reached.
  • Once the flavor is to your liking, transfer the jars to the refrigerator to slow fermentation.

Notes

  • Honeycrisp, Fuji, Pink Lady, and Braeburn apples all work well in this recipe.
  • Use whole, fresh cranberries to maintain their texture and provide bursts of tart flavor.
  • Maintain a temperature of 65–72°F (18–22°C) for the best flavor and texture.
  • A shorter fermentation produces a milder, less sour cabbage. Taste daily after day 4 to determine your preferred flavor.
  • Store the finished sour cabbage in the refrigerator for up to 4 weeks.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 452mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 27mg | Calcium: 33mg | Iron: 0.4mg
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