Who among us does not like to crunch fragrant sauerkraut at lunch or dinner, and even if it is served as a salad with mashed potatoes and ruddy meat cutlet?! Perhaps there is no such person in the world who would refuse this vegetable snack!
Basically, sauerkraut is harvested in jars for the winter, shredding the later varieties of this vegetable, since they are denser and more elastic. That is why do not forget to stock up on it in the autumn season, since it can be kept cool for more than 5-6 months, right up to summer.
Choose a light-colored cabbage forks, not green. Remember that early and mid-season vegetable varieties do not ferment - they turn into porridge when salted. Be sure to pay attention to the stump, turning the forks upside down - if it is cracked or covered with a slight mildew, then you better refuse the purchase. Cabbage fermentation period is 3 days at room temperature.
Ingredients:
White cabbage - 4 kg
Carrots - 0.3 kg
Salt - 4 tablespoons
Sugar - 2 tablespoons
How to cook:
1. The approximate ratio of salt to cabbage is 1 tablespoon each. per 1 kg of vegetable, not including carrots. It is recommended to use half as much sugar - it will give the snack a light sweet taste and will be an additional stimulus for yeast growth. It is not recommended to add bay leaves and other seasonings or spices - this can be done after the sourdough, rinsing the cabbage and putting it in plates or a salad bowl.
2. Remove the top leaves from the fork, cut it into several pieces and chop each of them coarsely or thinly, as you like.
3. Place the slices in a deep bowl or bowl. Choose a container with a wide diameter so that it is convenient to mix all the chopped ingredients in it.
4. Peel the carrots and grate on a coarse grater directly into the bowl to the cabbage cut. There should be a little root vegetables - the main emphasis in the dish is cabbage.
5. Add salt and granulated sugar. Many people replace this sweet product with honey of any kind, but without a bitter aftertaste.
6. Gently rub the entire mixture with your hands, immediately and stirring. Sliced cabbage will release juice on contact with salt. Try not to overdo it, or you will end up with soft kale instead of a crunchy snack - do without pressure, especially if the vegetable slices are very juicy!
7. Tamp the workpiece into washed cans: 1L, 2L, 3L. Other containers can be used, but it is important that the wooden skewer reaches the bottom.
8. Pour cold water into the cans directly from the tap, but only up to the hanger of the container, not up to the top. In the cabbage slices, bubbles of carbon dioxide will form, raising the mass to the top, and the liquid will pour out of containers, so they will need to be placed in a basin for 3 days or placed on a wide baking sheet. Every day, pierce the mass with a wooden skewer to the very bottom, releasing bubbles, otherwise you will get a bitter salad at the exit.
9. After three days of fermentation at room temperature, the sauerkraut will be fully cooked. Drain and boil the brine, cool and pour it back into the jars, close with nylon caps.
As such, place the jars in a cool place (refrigerator or cellar) and remove as needed. Rinse, season with vegetable oil and serve the cabbage to the table.
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