Russian Sauerkraut

The spices in this recipe are flexible. Create your own version by substituting coriander seed or other whole spices.

  • Active:
  • Servings: 4 to 6
  • Time(Other): 1 week

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  • 2 pounds sauerkraut
  • 2 medium carrots, shredded
  • 1 tablespoon caraway seeds
  • 1 teaspoon black peppercorns

How to make this recipe

  1. In a large bowl, stir together the sauerkraut with any juices, carrots, caraway seed, peppercorns and 1 teaspoon salt. Place the sauerkraut in crocks and refrigerate 1 week. Drain and rinse the sauerkraut before serving.

Contributed By Published October 2014

1044472 recipes/russian-sauerkraut 2016-01-19T21:12:53+00:00 Ian Knauer side-dishes|eastern-european|vegetarian|web-exclusive|4|6 october-2014 recipes,russian-sauerkraut 1044472

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