Sauerkraut according to this recipe turns out to be crispy and very tasty. It cooks quickly, you don't have to knead it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sauerkraut is a traditional independent appetizer and a component of many dishes, as well as a natural natural medicine. It contains many vitamins C, K, group B, potassium, iron and other beneficial properties. The snack enhances the secretory activity of the stomach, increases appetite, and acts as a diuretic. Its value lasts up to 8 months.
You can ferment cabbage in different ways. For example, whole heads of cabbage or shredded with strips, bars or cubes. You can add sour berries to cabbage, like cranberries, apples, lingonberries. There is also a recipe with vegetables: carrots, peppers, beets. The head of cabbage must be salted, otherwise after the sourdough it will stand for a short time and become moldy.
For a family of three, it is enough to ferment one three-liter can of cabbage for a month. You can use it yourself, with dressings or prepare bigos, cook cabbage soup, cabbage, make vinaigrette. Most importantly: the cabbage should crunch on your teeth. If it has stood and turned sour, then it is better to throw it away and do not spoil the impression of delicious sauerkraut.
- Caloric content per 100 g - 9 kcal.
- Servings - 3 L can
- Cooking time - 30 minutes for cooking, plus 3 days for fermentation
Ingredients:
- White cabbage - 1 pc.
- Bay leaf - 3 pcs.
- Carrots - 1 pc.
- Salt - 1 tablespoon
- Sugar - 1 tsp
- Drinking water - 1 l
- Allspice peas - 4 pcs.
Step-by-step sauerkraut recipe:
1. Pour drinking water into a mug or saucepan, add sugar and salt. Boil to dissolve the salt completely and cool the liquid to room temperature.
2. Remove the top inflorescences from the cabbage head. they are most often dirty and tainted. Chop it finely with a sharp knife. To do this, you can use a grater or a food processor with the appropriate attachment. The method of shredding a head of cabbage can be different. For example, some housewives prefer to cut it into squares, which is also not bad. The only thing then, when using it for cooking other dishes, will need to chop larger pieces more finely.
3. Peel the carrots, rinse and grate on a coarse grater. This option can also be done with a food processor.
4. Choose a large, wide pot. In which, load the cabbage with carrots and mix the vegetables well so that they are distributed throughout the volume. Put a bay leaf in a saucepan, break it into pieces and add peppercorns.
5. Pour the cooked and cooled brine over the cabbage and place a plank on top or use the inverted lid.
6. Place the weight on the cover. For these purposes, I use a 3-liter jar filled with water. Leave the cabbage to ferment for 3 days at room temperature. Then taste it. If it seems to you that it is not salted enough, then leave it for another day. Since the salting time can be different, because the temperature in the room is also different for everyone. In a cooler place, it will ferment longer.
7. Put the finished cabbage into a jar, pour the brine in which it was, and store in the refrigerator.
See also the video recipe on how to cook sauerkraut.
