Sauerkraut. There are many different recipes. Only I have five of them (I will share them in the video below). But most often I cook cabbage in the classic way. Of course, the recipe is not secret, everyone knows it and many people prepare sauerkraut this way. Everything is very simple here. But, of course, there are some subtleties. Previously, my cabbage often did not work, because I made mistakes. I'll tell you what I know. And you will complement me in the comments.
HOW TO COOK:
The main thing is to choose the right cabbage. Need juicy and white. Round, or better - a little flattened. Green, young and with an elongated cabbage stump will not work! I buy from the market. For some reason I can't find one in the store. Only green heads of cabbage lie... And how are you? Write in the comments. And what is your current price for cabbage?
I cut the cabbage into thin strips. Usually I ask my husband to do it))
And now the proportions. For a 1 liter jar, I usually take 1 kg of already chopped cabbage with carrots.
Mix about 940-950 g of chopped cabbage and 50-60 g of grated carrots in a large bowl or saucepan. I add black peppercorns and bay leaves. You can, if you like, add a little cumin. I am not adding. But here at will.
And now the most important thing is salt. For 1 kg of cabbage with carrots I take 20 g salt. I always weigh. But you can also use a spoon. This is how it is in a tablespoon - with a small hill (practically no slide).
They often write to me that salt should be exactly 18 g. Or that there should be 30 g of it per 1 kg of cabbage. Someone says that it doesn't matter how much salt is. I poured it, mixed it, tamped it into the jar ...
I never argue. There are different recipes. I pickle, for example, cabbage and completely without salt (the recipe is in the video). But the most delicious cabbage is obtained if the salt is not less than 15 g and not more than 25 g per kilogram of chopped cabbage with carrots. Write in the comments how you think and how much salt you add.
I mix gently. The cabbage will immediately start up the juice.
And I put it in jars. I tamp it well. I repeat, 1 kg of cabbage with carrots is clearly placed in a liter jar.
I put the jars on plates and leave them on the table in a dark place for 2-3 days. Depends on the room temperature.
In a day, active fermentation already begins, the juice flows out onto the plate. Well, there is a smell, of course)) If suddenly there is not enough liquid (this happens if the cabbage is not very juicy), I add clean cold water.
So that the cabbage does not turn out to be bitter, once a day I pierce the cabbage with a stick (or a knife) to the very bottom of the can, so that the gas accumulated at the bottom is released.
After two days, I cover the jars with lids and put them in the refrigerator. And after another three days she is ready! You can try!
In the video there are 5 recipes that I use all the time. Take a look, you will like: