Step by step recipe for sauerkraut in a jar. The choice of products, the nuances of cooking. Video recipes.
Sauerkraut is an easy-to-prepare, very tasty and healthy dish. The secret lies in the brine, which is formed as a result of fermentation. It has a harsh sour taste. Moreover, it contains much more nutrients than fresh vegetables. Such food not only complements the daily diet, replenishes the deficiency of nutrients, but also improves the intestinal microflora, normalizing the work of the entire gastrointestinal tract.
Sauerkraut prepared according to this recipe can be used as an independent dish or added to others - in salads, soups, baked goods.
The most delicious sauerkraut in a jar is obtained from a ripe vegetable of late varieties. It is believed that you need to use a head of cabbage with a white juicy leaf without any damage, which was cut off after the first frost. Such cabbage has a pleasant sweetish taste, after pickling it does not darken, but remains white. The presence and intensity of the carrot shade depends on the amount of carrot.
Salt for pickling cabbage is not always used, because it does not actually participate in fermentation, but is added as a preservative and flavor enhancer. With salt, such a homemade product can be stored much longer.
Further details on how to cook sauerkraut in a jar.
See also how to make cabbage filling for pies.
- Caloric content per 100 g - 178 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- White cabbage - 1 kg
- Carrots - 1 pc.
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Laurel - 1-2 pcs.
- Allspice peas - 4-6 pcs.
Step by step cooking sauerkraut in a jar
1. Cooking sauerkraut begins with preparing vegetables. The selected head of cabbage should be chopped in any convenient way. Someone will give preference to using an ordinary knife, while someone will take a special grater for these purposes, which in a matter of minutes will allow you to turn the head of cabbage into a heap of thin straws. Then sprinkle the chopped product with salt and rinse it well with your hands. Such processing allows you to start the process of juice extraction. It is believed that the manual method provides the best taste to the finished product.
2. Before making sauerkraut in a jar, add grated carrots to it. This vegetable can also be cut with a knife, but the shape and size should be similar to cabbage strips, so the finished dish will look much more harmonious.
3. Next, use your hands to evenly distribute the carrots throughout the cabbage and mint again a little.
4. After that, step by step, place the prepared mass in a clean glass jar. We lay one layer, crush it well with a fist or a wooden rolling pin, stimulating the release of juice, put spices and cover with a second layer. We tamp it again and so on until the container is filled. It is advisable not to overdo it with the amount of cabbage, so that from 3 to 5 cm of free space remains on top, depending on the volume of the jar.
5. In accordance with this recipe for sauerkraut in a jar, pour cold water on top and cover with a loose lid. Next, put the container in a wide bowl with a high side and leave in a warm place for 48 hours. During this time, you need to pierce the entire mass from top to bottom several times with a wooden stick or fork, which will allow excess air to escape. And also it is necessary to ensure that the product is always covered with brine, so that the upper layers do not dry out, do not darken.
6. On the third day add sugar to the sauerkraut. This will enhance fermentation and improve the taste of the finished dish. We leave for a couple of days in a warm place.
7. On the sixth day, the most delicious and healthy sauerkraut in a jar will be ready. Before serving, put it in a wide plate, sprinkle with onions, cut into thin strips, and pour with sunflower or olive oil. This dish perfectly complements the taste of boiled or fried potatoes.
See also video recipes:
1. Crispy sauerkraut, the easiest recipe
2. Sauerkraut according to grandma's recipe
