Sauerkraut can be safely called a cult dish of Russian cuisine. The first recipes date back to the 11th century. Nowadays, sauerkraut has not lost its relevance in the diet of Russians.
There is nothing difficult in pickling cabbage. Chopped, sprinkled with salt, tamped into a jar and wait 3 - 5 days. However, this business has its own subtleties that it is advisable to know and observe. Otherwise, the cabbage runs the risk of becoming soft and slimy, and not pleasantly crispy.
1. Variety
Choosing cabbage for pickling is half the battle. Give preference to winter varieties, the heads of which are usually white and very dense. When you click on them, you can clearly hear a crunching sound. It will be ideal if the heads of cabbage are slightly stuck in frost.
A greenish tint is a clear sign of summer varieties. They are very loose and tender, ideal for making salads, but not for pickling. Crisp sauerkraut is never obtained from a summer variety.
2. Dousing
Before fermentation, the head of cabbage can be doused with cold, preferably spring water. This will increase your chances of getting crispy cabbage.
3. Salt
Look for packs labeled "Grind # 1". This is the so-called coarse salt. If she also has a grayish color - absolutely perfect. Fine salt is not suitable for pickling cabbage. And with iodized it will turn out to be soft, with a specific unpleasant aftertaste.
4. Slicing
Cabbage is more likely to be crispy if not chopped too thin. The optimum width is 3 to 5 mm.
5. Crush, but do not crush
After shredding, squeeze the cabbage a little to release the juice. It is important not to lead this process to fanaticism. Crushed cabbage does not crunch well.
6. Temperature
In sauerkraut, the main role is assigned to lactic acid bacteria. Their operation is possible at temperatures of 20 - 25 ° C. If it is higher, the cabbage will turn out soft and get an unpleasant smell. At low temperatures, the fermentation process will not work at all.
7. Capacity
Use ceramic, glass or wood containers for sauerkraut. It is not recommended to use plastic and metal. An enamelled container will do, but it should be free of chips. The contact of cabbage with metal during fermentation will noticeably spoil its taste and texture. Crunchiness from it will already be difficult to achieve.
8. Water
It is important to use cold water when using brine. Spring is desirable, but filtered is also suitable. It is not recommended to use tap water as it is chlorinated. Pouring warm and hot brine on the cabbage will reduce its crispness in the future.
9. Carrots
Add carrots to the cabbage. It will improve its appearance and contribute not only to the degree of crunchiness, but also to the taste. The root vegetable is best cut into thin strips or chopped on a grater for Korean carrots.
