In winter and autumn, when there is a catastrophic lack of vitamins in the body, I remember sauerkraut. After all, this is a storehouse of useful substances. In addition, cooking it is not at all difficult. The main thing is to be patient and wait 2-3 days while the fermentation process takes place. Sauerkraut in brine according to this recipe turns out to be very tasty and crispy. Recommend!
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Ingredients:
Cabbage - 2.5 kg.
Carrots - 2 pcs.
For brine:
Water - 1.5 liters.
Salt - 2 tablespoons
Sugar - 2 tablespoons
Step by step recipe:
Let's prepare the products according to the list for the recipe. We also need a three-liter jar and a small piece of gauze.
The first step is to prepare the brine. Boil the required amount of water in a kettle. Add salt and sugar, mix until the crystals dissolve. Then let the brine cool completely.
Let's take care of the cabbage. When choosing it, it is important to pay attention to color and density. The leaves should be light and thin, and the head itself should be elastic. For convenience, we will divide it into several parts and chop it into thin long strips.
Grate the peeled carrots on a fine mesh grater and add to a bowl of cabbage. Mix thoroughly, and then tamp the resulting mixture tightly into a three-liter jar.
Pour the cooled brine into the jar so that it completely covers its contents.
We cover the container with two-layer gauze, fix it with an elastic band or thread. We place the bottle itself in a deep bowl so that the brine will drain there. The fact is that during fermentation, it will violently erupt from the can.
Leave the cabbage to ferment for 2-3 days at room temperature.
To make the cabbage really tasty and not bitter, we do the following procedure twice a day: with a long wooden skewer, knife or knitting needle, we pierce it to the very bottom, thus releasing the formed air. Pour the brine that "escaped" back into the jar.
After 2 days we can take a sample. If the resulting product completely suits our taste, we change the gauze on the lid and send the cabbage to the refrigerator. In the cold, the fermentation process stops. If there is not enough acid, we leave it for another day.
Very tasty, crispy, moderately salted sauerkraut in brine is ready.
Serve instead of salads, after adding chopped onions and vegetable oil. And also such cabbage can be fried in a pan until golden brown, then used as a filling for dumplings and pies. It turns out tasty and healthy.
Bon Appetit!
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