Sauerkraut is an incredibly healthy product; in winter, this fortified salad helps fight vitamin deficiency. However, for sauerkraut to be tasty, it is important to cook it correctly.
It is necessary
- - cabbage;
- - salt;
- - carrot;
- - sugar.
Instructions
Step 1
The first step is to correctly choose cabbage, carrots, as well as dishes in which vegetables will ferment. For fermentation, cabbage of mid- and late-ripening varieties is ideal, and as a dish, it is better to stop the choice on earthen, glass or enamel containers.
Step 2
It is necessary to remove the upper dark and green leaves from the cabbage, chop the vegetable into strips. Rinse carrots, peel and grate on a coarse grater. After preparation, you can start fermentation.
Step 3
The cabbage must be mixed with carrots and rubbed thoroughly (until abundant juice appears). After the work done, the mass can be tamped into the dishes. The easiest option is to tamp 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 is for a 3-liter jar), place two or three handfuls of shredded vegetables in the jar and lightly sprinkle them with a mixture of salt and sugar (1/2 teaspoon), put it back in jar of vegetables and sprinkle with sugar and salt again. Thus, the jar needs to be tightly stuffed with chopped vegetables, adding each layer.
As for the proportions of salt and cabbage, it is optimal to take 100 grams of salt when pickling vegetables for 5 kg of vegetables. Sugar can not be used, it is needed only if you want to speed up the fermentation process.
Step 4
After the cabbage is tightly packed into the dishes, it is necessary to put oppression on top. Since it is difficult to put oppression in a jar, you can simply put a plastic lid in the jar (it is better to take a well-bendable lid so that it is convenient to push it into the neck), and put a 0.5 liter plastic bottle on top of it.
After the work done, the cabbage needs to be put in a warm place for 3 days, and after fermentation stops, in the refrigerator. To make the cabbage tasty as a result, it is advisable to remove the formed foam from the jar daily during fermentation.
Step 5
It is worth noting that there are various recipes for sauerkraut that require different amounts of salt. Moreover, in some recipes, salt is completely absent. Most housewives, when pickling cabbage, take salt "by eye", adding it to chopped vegetables so much that the dish is slightly saltier than ordinary cabbage salad.
