Delicious and juicy sauerkraut with apples can be served both on weekdays for lunch / dinner and for a festive table. This cold salad is perfect for any side dish, meat or fish dish. The baked duck is especially tasty with crispy cabbage, and how delicate the rice stew with cabbage tastes is not even necessary.
The cooking time for this snack is very short - you only need to wait 3 days to enjoy it after rinsing. Apples will add a sweet flavor to your meal that will perfectly match the sourness of fermented foods.
The only and very important condition is to release carbon dioxide bubbles to the surface several times every day, otherwise they will give the sauerkraut a bitter taste that cannot be removed by rinsing, stewing, or frying.
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Ingredients:
White cabbage - 2.5 kg (1 fork)
Carrots - 2 pcs.
Apples - 4 pcs.
Salt - 2 tablespoons
Sugar - 1 tablespoon
Water - 1 liter.
How to cook:
Step 1 of 8
Prepare food. Choose sweet and sour apples, and late cabbage.
Step 2 of 8
Peel the forks from the upper leaves, cut into several parts: two or four - as you like. Chop the cabbage with medium ribbons and place in a deep bowl or bowl.
There will be a lot of cabbage slices, so prepare a spacious container in advance: both a bowl and a container in which you are going to ferment.
Step 3 of 8
Peel the carrots and rinse. Grate with a coarse grater or Korean style vegetable device.
Rinse the apples in water. If there is a waxy layer on them, then scald the fruits with boiling water for a few minutes and rinse it off. Cut the fruit into quarters, remove the seed blocks and cut into slices. Not too thin so as not to crush them while stirring.
Step 4 of 8
Add sugar and salt, but not iodized salt. Gently mix everything with light pressure so that the salt is absorbed into the cabbage. Let it sit for 30 minutes to let the juice stand out from the cut vegetables. Stir again.
Step 5 of 8
Put the whole mass in a deep and wide container (the recipe uses a plastic container). You can adapt a three-liter jar for starter culture.
Pour cold water into a container with the remaining juice, mix and pour the brine into the cabbage. Press down gently with a saucer.
Step 6 of 8
Place the oppression and leave for 3 days at room temperature.
Step 7 of 8
In the morning and evening, use a wooden skewer or knitting needle to pierce the mass and release the carbon dioxide formed in it.
After three days, drain the brine and boil, remove the foam. Be sure to cool and pour back into the container. Seal tightly and store the sauerkraut with apples and carrots in the cold, otherwise the fermentation process may start again.
Step 8 of 8
To serve, part of the snack is discarded in a colander and rinsed. Then put the salad in a bowl, season with vegetable oil and sprinkle with chopped green onions.
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