{"id":14123,"date":"2021-04-15T05:32:49","date_gmt":"2021-04-15T05:32:49","guid":{"rendered":"https:\/\/blogs.transparent.com\/russian\/?p=14123"},"modified":"2021-04-16T03:29:16","modified_gmt":"2021-04-16T03:29:16","slug":"family-recipe-for-kvashennaya-kapusta","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/russian\/family-recipe-for-kvashennaya-kapusta\/","title":{"rendered":"Family recipe for Kvashennaya Kapusta"},"content":{"rendered":"

Kvashennaya Kapusta is known as sauerkraut or pickled cabbage in the US and was mentioned on this channel<\/a> before.<\/p>\n

\"kapusta-with-potatoes\"

Kvashennaya kapusta with baked potatoes – yumm!<\/p><\/div>\n

Today, I\u2019ll be sharing my family\u2019s recipe for \u043a\u0432\u0430\u0448\u0435\u043d\u043d\u0430\u044f \u043a\u0430\u043f\u0443\u0441\u0442\u0430<\/strong> (kvashennaya kapusta) with you.<\/p>\n

\u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b (<\/strong>Ingredients<\/strong>) <\/strong><\/h4>\n

To make six 2-liter jars <\/em><\/p>\n

3 cabbages (8kg total) – 3 \u043a\u043e\u0447\u0430\u043d\u0430 \u043a\u0430\u043f\u0443\u0441\u0442\u044b (\u0431\u0435\u043b\u043e\u043a\u043e\u0447\u0430\u043d\u043d\u0430\u044f \u043a\u0430\u043f\u0443\u0441\u0442\u0430)<\/strong><\/p>\n

2 kg of carrots – 2 \u043a\u0433 \u043c\u043e\u0440\u043a\u043e\u0432\u043a\u0438<\/strong><\/p>\n

Salt, NOT iodized- \u043f\u043e\u0432\u0430\u0440\u0435\u043d\u043d\u0430\u044f \u0441\u043e\u043b\u044c, \u041d\u0415 \u0439\u043e\u0434\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u0430\u044f<\/strong> (80 grams per 10 kg of cabbage and carrot mix)<\/p>\n

Black peppercorns – \u041f\u0435\u0440\u0435\u0446 \u0447\u0435\u0440\u043d\u044b\u0439, \u0433\u043e\u0440\u043e\u0448\u043a\u043e\u043c<\/strong><\/p>\n

Note: the cabbage weight will vary and some might have a thicker center that you won\u2019t use for the recipe. Also, the cabbage shouldn\u2019t be too green.<\/p>\n

\"full-view-cabbage-shredder\"<\/p>\n

Tools<\/strong><\/h4>\n

Glass jars (2-liter ones are the best cause they fit in the fridge), lids, and a deep plate for each jar<\/p>\n

A large tub to mix the cabbage and carrots<\/p>\n

A thick wooden stick for filling the jars<\/p>\n

A long thin stick for \u201cpoking\u201d the jars<\/p>\n

\u0418\u043d\u0441\u0442\u0440\u0443\u043a\u0446\u0438\u044f \u041f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f (<\/strong>Instructions<\/strong>)<\/strong><\/p>\n

*All images and videos in the links by author<\/em><\/p>\n

    \n
  1. Clean the outer cabbage leaves, cut it in half and remove the heart (the center of the cabbage)<\/li>\n
  2. Slice the cabbage, with a knife<\/a> or on the shredder<\/a> (full view)<\/a><\/li>\n
  3. Shred carrots on a large grater<\/a><\/li>\n
  4. Mix the cabbage and carrots in a very large tub (using a tub ensures that any juice that\u2019s released from the mix at this point is preserved)<\/li>\n
  5. Add salt and peppercorns, mix well<\/a><\/li>\n
  6. Stuff the cabbage and carrot mix<\/a> in the jars using a thick wooden stick or the back of a wooden spatula<\/li>\n<\/ol>\n

    Note: you are going to see juice from the cabbage and carrots collecting in the tub. KEEP IT. You will need it further in the process.<\/p>\n

    After filling the jars<\/strong><\/p>\n

    \"cabbage-carrot<\/strong><\/h4>\n
      \n
    1. Keep the jars open, preferably away from heaters and direct sunlight but also not where it\u2019s too cold. You should see air bubbles forming on the surface \u2014 that\u2019s when you know things are working.<\/li>\n
    2. Have a deep dish under each jar because the brine will be dripping out of the jar.<\/li>\n
    3. Starting from day 2, use a thin long stick to \u201cpoke\u201d inside the jar.<\/a> This ensures that all of the \u0440\u0430\u0441\u0441\u043e\u043b<\/strong> (brine) reaches every part of the jar. This is what makes the kvashennaya kapusta in this recipe so juicy, flavorful, and crispy.<\/li>\n
    4. After poking the jar, fill it back up with the \u0440\u0430\u0441\u0441\u043e\u043b<\/strong> that collects in the dish under it. I recommend pushing the top of the cabbage further in<\/a> so that there is at least 1cm of space to pour the juice.<\/li>\n
    5. By day 5-6 there should be no new \u0440\u0430\u0441\u0441\u043e\u043b<\/strong> dripping out of the jars. That\u2019s when you put temporary plastic lids on them to store in the fridge for 4-5 days.<\/li>\n
    6. Afterwards, you can \u0437\u0430\u043a\u0430\u0442\u044b\u0432\u0430\u0442\u044c \u0431\u0430\u043d\u043a\u0438<\/strong> (to seal the jars<\/a>) and put them in \u043f\u043e\u0433\u0440\u0435\u0431<\/strong> (a cellar).<\/li>\n<\/ol>\n

      What to eat with<\/strong> kvashennaya kapusta?\u00a0\"bubbles \u00a0\u00a0<\/strong><\/h4>\n

      Kvashennaya kapusta is a great appetizer and a side dish, though I often enjoy just having some on its own. If you have eaten it before and like it, you know that its refreshing pickled flavor goes well with so many dishes, but particularly well with buttery meat-and-potato kind. Though the best part is certainly the crispy yet juicy and ever satisfying crunch that comes with each bite. Kvashennaya kapusta is truly unlike any other food in a sense that more and more flavor bursts as you chew. And if you\u2019ve never had kvashennaya kapusta, I hope you try out this recipe or buy some homemade kvashennaya kapusta.<\/p>\n

      Most people dress it with unfiltered sunflower oil (\u043d\u0435\u0440\u0430\u0444\u0438\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 \u043f\u043e\u0434\u0441\u043e\u043b\u043d\u0435\u0447\u043d\u043e\u0435 \u043c\u0430\u0441\u043b\u043e<\/strong>) though you don\u2019t have to. Enjoy it all year round with cold foods like marinated herring on bread, salty pastrami sandwiches, with soups or in a soup (\u043d\u0430\u043f\u0440\u0438\u043c\u0435\u0440 \u201c\u0449\u0438\u201d<\/strong>, a\u00a0traditional Russian soup called \u201cshschi\u201d).<\/p>\n

      \"sealing-the-lids\"<\/p>\n

      Benefits<\/strong><\/h4>\n

      Kvashennaya kapusta is great for improving digestion and strengthening your immune system.<\/p>\n

      It does have a lot of salt, so be careful if you need to measure your sodium intake.<\/p>\n

      A little note on the family recipe.<\/strong><\/h4>\n

      \"grandma\"<\/strong><\/h4>\n

      My grandma (in a jacket on the right) says she learned how to make \u043a\u0432\u0430\u0448\u0435\u043d\u043d\u0443\u044e \u043a\u0430\u043f\u0443\u0441\u0442\u0443<\/strong> from her mom. She bought the grater on the pictures above when living in Derzhavinks (\u0414\u0435\u0440\u0436\u0430\u0432\u0438\u043d\u0441\u043a<\/strong>), a small town in Akmola region of Kazakhstan. She makes the best \u043a\u0432\u0430\u0448\u0435\u043d\u043d\u0443\u044e \u043a\u0430\u043f\u0443\u0441\u0442\u0443 and now my dad is passing down the recipe to me.<\/p>\n

      \u041f\u0440\u0438\u044f\u0442\u043d\u043e\u0433\u043e \u0410\u043f\u043f\u0435\u0442\u0438\u0442\u0430! (Priyatnogo Appetita!)<\/p>\n","protected":false},"excerpt":{"rendered":"\"grandma\"

      Kvashennaya Kapusta is known as sauerkraut or pickled cabbage in the US and was mentioned on this channel before. Today, I\u2019ll be sharing my family\u2019s recipe for \u043a\u0432\u0430\u0448\u0435\u043d\u043d\u0430\u044f \u043a\u0430\u043f\u0443\u0441\u0442\u0430 (kvashennaya kapusta) with you. \u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b (Ingredients) To make six 2-liter jars 3 cabbages (8kg total) – 3 \u043a\u043e\u0447\u0430\u043d\u0430 \u043a\u0430\u043f\u0443\u0441\u0442\u044b (\u0431\u0435\u043b\u043e\u043a\u043e\u0447\u0430\u043d\u043d\u0430\u044f \u043a\u0430\u043f\u0443\u0441\u0442\u0430) 2 kg of carrots –…<\/p>\n

      Continue Reading<\/a><\/p>","protected":false},"author":171,"featured_media":14139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[70,7827,7826],"tags":[557177,385636,385639,358445,557178],"class_list":["post-14123","post","type-post","status-publish","has-post-thumbnail","hentry","category-food","category-russian-life","category-when-in-russia","tag-kvashennaya-kapusta","tag-russian-food","tag-russian-life","tag-sauerkraut","tag-557178"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts\/14123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/users\/171"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/comments?post=14123"}],"version-history":[{"count":17,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts\/14123\/revisions"}],"predecessor-version":[{"id":14148,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts\/14123\/revisions\/14148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/media\/14139"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/media?parent=14123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/categories?post=14123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/tags?post=14123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}