It would seem that what is easier - salt the cabbage. But, it turns out, not everything is so simple, often it turns out to be peroxide, soft, unappetizing. Here's how to ferment cabbage so that it is crispy, and will be discussed.
It is necessary
- -5 kg of cabbage;
- -100 g of vodka;
- -100 g of salt;
- -2 tbsp. tablespoons of sugar;
- -4-5 pcs. carrots;
- - dill seeds, caraway seeds to taste
Instructions
Step 1
Sauerkraut with onions, butter is a ready-made independent dish. And what cabbage soup or vinaigrette without sauerkraut? For winter salting, finely chop one or two forks, grate the carrots coarsely. Combine cabbage and carrots, salt, add dill or caraway seeds. You can use coriander, only just a little bit of it, because the spice is very active. Fill the jar tightly. From five kilograms of raw materials, one three-liter can of finished products comes out.
Step 2
Steam two nylon caps in hot water: one regular, with a single edge, the second with a double. Bend a simple lid, push it into the neck and press down the cabbage with it. Close the jar with a tight lid. Put the cabbage in the refrigerator or on the balcony and forget about it for 10 days.
Step 3
After a week and a half, open the jar, remove the lid. Pierce the cabbage with a clean plastic or wooden stick and let sit for two to three hours. During this time, the accumulated gas will be released.
Step 4
Then add sugar to the cabbage. Pour the secret ingredient into the jar - vodka, without it the taste of the product is not the same, there is no crunch. If the cabbage is not very juicy and there is little brine, add cold boiled water so that it completely covers the cabbage.
Step 5
Seal the jar with a regular lid and store it in the cellar or refrigerator. After two days, the sauerkraut can be eaten. According to this recipe, sauerkraut always turns out delicious, white, crunchy. And it perfectly retains these qualities until spring.
