I want to share my recipe for sauerkraut. It's very simple, but for our family is the most delicious! Every year we prepare a cabbage for the winter, it is well kept in the refrigerator. Record or share a recipe in social networks - and it will be saved in your page.
Preparation:
So, we need a minimum set of ingredients: cabbage, carrots and salt.
The secret of a delicious, crunchy and bitter sauerkraut is in the process of cooking. Here there are some features, so be sure to read the entire recipe to the end, so as not to miss important moments.
So, we need 2 kg of cabbage. Shinkuem it with a knife or any other convenient method.
Add to cabbage 2 tablespoons of salt and a pinch cabbages hands as long as it does not become soft and will not juice.
Next, rub on a coarse grater 2 kg of carrots (shinkuem or strips) and add to the cabbage. Thoroughly mix and shift into a clean, dry jar.
Puts cabbage tightly enough, but the bank does not fill to the end, a couple of centimeters should be left. Top should be cabbage juice, cabbage should not be dry, otherwise just go bad.
Reserve cans at room temperature for 3-5 days. Several times a day pierces cabbage wooden stick (I use chopsticks for sushi) to the bottom. This is done to ensure that the gases. They give the cabbage bitterness.
Once on the surface will cease to form foam, cabbage is ready! It can be eaten immediately. Banks and remove the cover cap in the refrigerator or cellar. Bon appetit, my dear!
See also: Sauerkraut in Petrovsky. After 3 hours will be ready
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