Sauerkraut Making and Ingredients

40 minutes



Pickles are indispensable in winter. Sauerkraut is enjoyed and loved by people of almost all ages. However, very few people put oil in it and do it. Once you learn this recipe, you will not be able to eat normal pickles again.

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Adjust Servings
3 or 4 kilos of cabbage
1 Head of Garlic
1/2 Cup of Liquid Oil It Would Be Better If It Was Sunflower Oil, But You Can Use It In Olive Oil.
1 Water Glass Vinegar
50 Grams of Lemon Salt
1 Bunch of Hard Branched Dill
50 Grams of Pickled Salt You Can Use If You Want To Use Different Salt.
1 Container To Take All Our Materials And Store Over The Winter

Nutritional Information

2.1g Fat
238mg Sodium
10.9g Carbohydrate
1.6g Protein




First we need to wash our cabbage thoroughly. The cabbage we washed is kept waiting for the water to flow.
Separate the garlic cloves and peel them all.
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Firstly, put the vinegar, lemon salt, salt and oil in our bowl and mix until the ingredients dissolve.
Let's add the cabbage into this mixture we have prepared. (You can cut the cabbage into small pieces, or you can separate it by hand and cut it after pickling.)
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Add the garlic

Then add the garlic.
The water may be low sometimes, if you encounter such a situation, you can add normal water until the mouth is full.
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Ready for dinner

After filling it with water, press the dill on it so that it does not rise to the top and close the mouth of the container well.
After a month and a half, our pickles will be ready for dinner.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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