Sauerkraut is very popular in the preparation of various dishes, as it contains a huge amount of vitamins and nutrients. With this product you can cook the first and second courses, salads, as well as delicious pastries. A great filling, sauerkraut will be for a pig or goose.
Pick your recipe
In order to get a delicious sauerkraut, you need to pay attention to its variety. The most popular cabbage for pickling is considered to be the "Glory" variety.
So, how do you make sauerkraut according to the classic recipe?
For the preparation of classically fermented cabbage you will need 10 kg of chopped cabbage, 250-300g. salt, a pound of carrots.
Chop the cabbage and mix it with salt in a wooden bowl or on a cleanly washed table. Put cabbage leaves in the barrels, and then put cabbage on top of them in 3-4 doses.
In order for sauerkraut to be more tasty, it is necessary to sprinkle with carrots. In order for the cabbage to ferment, it is necessary to cover with cabbage leaves, pull the fabric over and cover with a wooden circle, and then put under the press.
There is an opinion that you can use seasonings such as caraway seeds, apples, bay leaf for sourdough, however, these ingredients should be added to taste. If nevertheless you decide to add caraway seeds, then it is best to first place it in gauze bags. Then caraway will give the maximum flavor, without falling into the cabbage itself.
After the cabbage has been infused for several hours, look into the barrel. Properly salted cabbage should be covered with brine. If there is no brine, increase the mass of the load. Check the keg after a couple of hours.
An important criterion for the fermentation of cabbage is the temperature of the room in which the barrel is located. If the temperature exceeds 18 degrees, then sauerkraut, you will receive after seven days. During fermentation, bubbles form on the surface of the starter culture, which must be removed. Poke the cabbage to the bottom with a clean, birch peg. After the bubbles have disappeared, the load and other auxiliary tools are removed. Cabbage is covered with clean tissues. Properly prepared sauerkraut can be judged by the pleasant smell, amber-yellow color of cabbage.
After the fermentation process is completed, transfer the keg to a cold and dark room, and store at a temperature of no more than eight degrees heat. Please note that even after fermentation, the cabbage should be covered with brine. If mold appears, it must be carefully removed. Remember, you need to ferment cabbage in clean conditions, and do not forget to “care” for cabbage after fermentation.
Bon Appetit!