Sauerkraut is an incredibly useful product; in winter, this fortified salad helps fight vitamin deficiency. However, to make sauerkraut tasty, it is important to cook it correctly.
Pick your recipe
You will need
- - cabbage;
- - salt;
- - carrot;
- - sugar.
Instruction manual
1
The first step is to correctly choose cabbage, carrots, as well as dishes in which the vegetables will be fermented. For fermentation, cabbage of medium and late ripening varieties is ideal, and as dishes, it is better to stop the choice on clay, glass or enameled containers.
2
From the cabbage, it is necessary to remove the upper dark and green leaves, chop the vegetable with straws. Rinse, peel and grate the carrots. After preparation, you can begin to pickle.
3
Cabbage must be mixed with carrots and grate thoroughly (until plenty of juice appears). After the work done, the mass can be tamped into the dishes. The easiest option is to ram the cabbage into a three-liter jar. To do this, you need to mix a tablespoon of salt with a teaspoon of sugar (this amount per 3 liter jar), place two or three handfuls of shredded vegetables in a jar and lightly sprinkle them with a mixture of salt and sugar (1/2 teaspoon), place again in jar of vegetables and sprinkle with salt and sugar again. Thus, the jar needs to be tightly packed with chopped vegetables, adding each layer.
As for the proportions of salt and cabbage, it is optimal to take 100 grams of salt when fermenting with 5 kg of vegetables. Sugar can not be used, it is needed only if you want to speed up the fermentation process.
4
After the cabbage is tightly packed in the dishes, you must put oppression on top. Since it is difficult to put pressure on the jar, you can simply put the plastic lid in the jar (it is better to take a well-bent lid so that it is convenient to stick it in the neck), and put a 0.5 l plastic bottle on top of it.
After the work done, the cabbage should be put in a warm place for 3 days, and after the fermentation is stopped - in the refrigerator. So that as a result, the cabbage turns out to be tasty, it is advisable to remove the resulting foam from the can daily during fermentation.
5
It is worth noting that there are various recipes for pickling cabbage, which require a different amount of salt. Moreover, in some recipes, salt is generally absent. Most housewives take the salt by eye when pickling cabbage, adding so much of it to the chopped vegetables that the dish is slightly more salted than ordinary cabbage salad.