Sauerkraut is a whole art that requires some skill. But a simple recipe for sauerkraut in a jar will help to do it right.
Pick your recipe
You will need
- - cabbage - about a kilogram (you can a little less or a little more);
- Carrot - about 200 grams;
- Sugar - about 1 tablespoon;
- - large salt - a tablespoon with a slide;
- -water - 450-500 grams.
Instruction manual
1
Peel the cabbage from the top wilted leaves, cut into 4 parts.
2
Chop cabbage medium-sized, wash the carrots well, peel, then grate or cut into strips.
3
Place chopped cabbage and carrots in a glass jar of suitable volume (you can tamp a little).
4
Prepare brine for sauerkraut: dissolve sugar and salt in boiling water.
5
Cooked boiling brine pour a jar of cabbage and carrots.
6
Cover the jar with a cloth or a special lid with holes and put in a warm place for ripening.
7
Do not be alarmed by the bubbles that will appear in the jar of cabbage. You just need to ram the cabbage from time to time so that excess air comes out.
8
When 2 days pass, you can try cabbage. If it is ready, it must be stored in the refrigerator.
note
Sauerkraut is widely known not only for its taste, but also for its beneficial properties. It is a source of vitamin C, and will also help establish digestion and fight extra pounds.