And again we have cabbage business. The time for harvesting sauerkraut has come, which means that the whole kitchen is full of tanks and pots with cabbage.
There are more than 50 ways of pickling cabbage in the world. At least half of it must be applied and tested.
I really liked to ferment cabbage in a three-liter jar. It turns out no worse than an enameled bucket or pan, only more convenient and takes up less space. And also clean and tidy.
And the cabbage comes out white, crispy and aromatic.
Ingredients:
2-2.5 kg of cabbage
2 carrots
2 l of water
3 sec. l. salt
2 tbsp. l. Sahara
1 hour l. spices or seasonings (mixture of peppers and peas, herbs, dill or coriander seeds)
- An important point! This is not the traditional sauerkraut recipe.
- Here the way is different - cabbage is filled with brine, which will become a catalyst for fermentation.
- In the usual case, winter cabbage sours its juice, but this one in a jar will suit any type and variety of cabbage, even dry and not juicy.
How to cook:
1. Remove the top leaves from the cabbage head, cut it in half and then chop or chop as you like. For this fermentation, you can use a special shredder knife to make beautiful and long shavings out of cabbage.
2. Peel the carrots and grate on a coarse grater. Mix carrots with cabbage.
3. Tamp the cabbage very tightly into a clean and sterilized jar. It is advisable to use a wooden pestle pestle to make it tighter.
4. Boil the brine water. Dissolve salt in it. Boil for 1 minute and cool.
5. Pour the brine over the cabbage. You need to pour it a little bit so that it passes until the very day. The brine should be poured through the neck of the jar.
6. Place the jar in a deep bowl or small basin and leave it in the room for two days. Every 3-5 hours it is necessary to pierce the cabbage in a jar with a long knife or a splinter to release the air. If this is not done, then the cabbage will taste bitter and quickly deteriorate.
7. On the third day, pour the brine into a bowl and add sugar to it, which dissolves quickly. You can also add seasonings or spicy seeds.
8. Pour over the cabbage, this time with brine and sugar. Close the jar with a nylon (plastic) lid and put it in the refrigerator for a day.
All! The cabbage is ready! Delicious, juicy, crispy, firm and so white!
Delicious with vegetable oil and onions, good for appetizers, salads and vinaigrettes.
It is also an excellent base for aromatic cabbage soup or rich borscht, for fillings in pies and dumplings.
Nice recipe, great way. And delicious cabbage!
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Thanks for reading to the end!