Hutsul sauerkraut

Hutsul sauerkraut

Hutsul sauerkraut from the national cuisine section of Ukraine. I admit honestly I had to try this cabbage once visiting my girlfriend’s parents who live in Transcarpathia. The taste of sauerkraut in Hutsul style is sharp, so contrasting, even a little awakening. And how delicious it was with a baked jacket potato in its uniform ...


  • White cabbage - 1 kilogram;
  • salt - 25 grams;
  • yeast - 2 grams.

Hutsul sauerkraut step by step recipe

  1. Chop cabbage as well as for sauerkraut.
  2. Pour boiling water, hold for 5-10 minutes, then strain the water.
  3. Put chilled cabbage in a glass jar, with a capacity of 2-3 liters, pouring it with salt. Place yeast on top and pour in warm (30-35 ° C) boiled water.
  4. Put filled cans in a warm place.
  5. After 2 days, the cabbage will be ready for use. Keep it in a cool place.

Hutsul sauerkraut is an excellent option for sauerkraut with minimal cost, we get a great and very unusual taste.

Delicious to you preparations, and bon appetit!

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