📍 Volyn Region⏱ 45 min🍽 Serves: 4plant-based

Sauerkraut with Cranberries

An autumn preserve that feeds you all winter

Where it comes from

Volyn Oblast

History

Fermenting cabbage was shared autumn work for the whole family. In Volyn, cranberries from local bogs went into the jar.

Today

Cabbage is fermented in jars or barrels, and cranberries add tartness and color.

Ingredients

• 2 kg white cabbage
• 200 g carrots
• 40 g salt
• 100 g cranberries
• 1 tsp caraway seeds

Method

1. Shred the cabbage and grate the carrots.
2. Rub the vegetables with the salt until they release their juice.
3. Add the cranberries and caraway and mix gently.
4. Pack tightly into a jar and press down with a weight.
5. Keep at room temperature for 3 days, piercing daily with a stick.
6. Move to the cold and store for up to two months.

How to serve

Serve with oil and onion, or use it in borshch.

Sources

• Buryaki · original text

Check ingredients for allergens. Times and amounts are approximate.