Sauerkraut

Sauerkraut is one of the most ancient and important ways of preserving vegetables, an inseparable part of Ukrainian winter cuisine. Shredded cabbage is rubbed with salt, often with the addition of carrot, and packed tightly, after which it ferments in its own juice.

The fermentation process happens through natural lactic-acid fermentation: beneficial bacteria convert the cabbage's sugars into lactic acid, which gives it its characteristic sour taste and at the same time reliably preserves it. Sauerkraut is not only tasty but extraordinarily healthful — rich in vitamin C and probiotics. It is eaten as a standalone appetiser, added to borsch, stewed, made into varenyky, and used to fill pies. It is a precious source of vitamins in the cold season and a symbol of the thrift of Ukrainian cuisine.