Sauerkraut is very popular in the preparation of various dishes, as it contains a huge amount of vitamins and nutrients. Using this product, you can prepare first and second courses, salads, as well as delicious pastries. An excellent filling, sauerkraut will be for a pig or a goose.
In order to get delicious sauerkraut, you need to pay attention to its variety. The most popular variety of cabbage for pickling is the Slava variety.
So, how to ferment cabbage according to the classic recipe?
To prepare classically fermented cabbage, you will need 10 kg of chopped cabbage, 250-300 g. salt, half a kilo of carrots.
Chop the cabbage and stir it with salt in a wooden bowl or on a clean, washed table. Put the cabbage leaves in the barrels, and then put the cabbage on top of them in 3-4 doses.
To make the sauerkraut tastier, sprinkle it with carrots. In order for the cabbage to ferment, it must be covered with cabbage leaves, stretched over the fabric and covered with a wooden circle, and then put under a press.
There is an opinion that seasonings such as cumin, apples, bay leaf can be used for sourdough, but these ingredients should be added to taste. If, nevertheless, you decide to add cumin, then it is best to first place it in gauze bags. Then the caraway will give the maximum aroma without getting into the cabbage itself.
After the cabbage has been brewed for several hours, look into the keg. Correctly salted cabbage should be covered with brine. If there is no brine, increase the weight 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 keg is located. If the temperature exceeds 18 degrees, then you will receive sauerkraut after seven days. During fermentation, bubbles form on the surface of the starter culture, which must be removed. Pierce the cabbage to the bottom with a clean, birch peg. After the bubbles have disappeared, the weight and other auxiliary instruments are removed. The cabbage is covered with clean tissues. A properly cooked sauerkraut can be judged by the pleasant smell, amber yellow color of the cabbage.
After the fermentation process is complete, transfer the keg to a cold and dark room, and store at no more than eight degrees Celsius. Please note that even after fermentation, the cabbage must be covered with brine. If mold appears, it must be carefully removed. Remember, it is necessary to ferment cabbage in clean conditions, and do not forget to "look after" the cabbage after the fermentation.
Bon Appetit!
