Sauerkraut is always a welcome guest on the table. In the old days, she helped to add more vitamins to the diet, which were not available in the cold season. With this method of harvesting, cabbage retains a maximum of nutrients. You can prepare its version, which will take a lot of time until it is fully ready. But there is a simpler recipe in which the cabbage will pick up the desired taste in three to four days. It is called that - three days.
To prepare three-day sauerkraut, for one medium head of cabbage, take one carrot, a liter of water, a tablespoon of sugar and salt each.
The ingredients need to be prepared. Chop or chop the cabbage, the thinner the better. Choose a head of cabbage tight, not loose. Peel and grate the carrots on the coarse side of the grater. Combine them in one bowl - most often they use an enamel basin or a large tank. In the old days, wooden barrels and tubs were used for salting and fermenting cabbage, but in modern kitchens such equipment is a rarity. Even if you transfer cabbage from the container, for example, to glass jars, you should not use stainless steel or plastic to prepare for fermentation.
Now slightly wrinkle the cabbage mass so that a little juice stands out and the cabbage for sourdough becomes softer. Toss with carrots. Then you can transfer to a three-liter jar, pressing the chopped vegetables more tightly.
It's time to cook the brine. Boil water in a saucepan, add sugar, salt, mix and pour the brine directly into the cabbage while hot. If you cook sauerkraut in jars, it is advisable to put each one in a bowl or basin, as the liquid will flow out during fermentation. From time to time, the cabbage in the jar must be pierced with a sharp stick to remove excess gas. When fermenting in a tub or tank, stir the mass with a special wooden spatula, and cover the container with gauze or a piece of clean cloth.
The cabbage, drenched in hot brine, will be ready in three days. It is best to store it in a cool place. You can prepare delicious dishes with its addition or serve as an independent snack, garnished with herbs.
