What cold appetizer do you think foreigners remember first of all when they talk about Russia? Do you think this is: jellied meat, pickles or sandwiches with red caviar?! It seems to be yes, but still - no!
This is an ordinary banal sauerkraut, which at least once each of us cooked at home. It is served to the table in any case: as an appetizer, for a side dish, in a salad. The main thing is that it must be crispy and certainly be cold (chilled), because even the most indigenous Russian cannot eat warm sauerkraut!
What are you talking about? Have you ever fermented cabbage?! This mistake must certainly be corrected, since the autumn cabbage season is in full swing.
I bring to your attention as many as 3 recipes for sauerkraut hot-hot:
- no brine
- with cold brine
- with hot brine.
Choose for yourself the one that suits your taste by trial and error.
Sauerkraut without pickle
- The first method is wildly simple - we chop the peeled white cabbage (certainly a late variety, about 2-3 kg) coarsely or finely - as you like! Grate peeled carrots on a fine grater, add about 3 tbsp. rock salt and just rub it with our hands together, but so that the slices release juice and remain crispy.
- Leave it alone for 20 minutes (so that the juice stands out more abundantly), then tamp it into a glass jar. From such a set, approximately 1.5 liters of a container is obtained, stuffed up to the shoulders. But this is great - you don't need to fill to capacity, as the brine level will rise.
- In this form, let the cabbage ferment for three or four at room temperature, releasing bubbles twice a day. After the indicated time, the appetizer will be completely ready - you just need to rinse it in a colander, put it in a salad bowl and sprinkle with vegetable oil. Store the remainder in the refrigerator in a jar!
Sauerkraut with cold pickle
- The second method is exactly the same with the same amount of food, only the salt must be diluted in 1.2 liters of cold water. Yes, right from the tap!
- Tamp the cabbage and carrots into a 3 liter jar, fill with brine and ferment for 3-4 days, releasing bubbles.
Sauerkraut with hot brine
- The last method is the easiest! Dissolve the salt in 1.2 liters of boiling water and pour both mixed cuts into a 3 liter jar, cover with gauze on top and leave warm for a day. A day later, the cabbage is ready.
- The only thing is that it does not have that very Russian aroma of sauerkraut, from which foreigners frown so much! But it is no less tasty and healthy.
- So choose a recipe to your liking and cook with pleasure!
Most common mistakes mistakes
- Be sure to lightly lift the layer of cabbage in the brine with a wooden skewer or knitting needle every day to release the carbon dioxide. This should be done twice a day. Forget or close the jar with a plastic lid for a couple of days - the sauerkraut will turn out to be bitter and you will have to dispose of it, and the whole mass! Neither rinsing nor frying will help.
- Women can only ferment in cabbage on those days when it is permissible for them to attend church. Ferment in a certain cycle - you will not get a snack, but an unattractive gray cabbage porridge. This cabbage law is not written to men!
- After fermentation, you need to store the snack only in the cold: in the refrigerator, basement, cellar, in order to neutralize the fermentation process.
Author - Alena Prika
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Good health and culinary inspiration :)
Your friend and helper, Vilkin!