White cabbage is a valuable product and must certainly be present in the diet in any form - fresh, stewed, sauerkraut. Sauerkraut increases appetite, improves stomach function, and acts as a diuretic.
There are many recipes for how to ferment cabbage. Fans of spicy can ferment white cabbage in Georgian. For 5 kg of cabbage, 1.5-2 kg of red beets, 2-4 pods of hot pepper are taken. For pouring - 5 liters of water and 300 g of salt.
Peel the washed beets, cut into thin slices, chop the pepper, cut the forks into 8 parts, put in an enamel bowl, transfer with beets and pepper. Boil water with sugar and pour vegetables with hot brine, leave in a room at a temperature of 18-22 ° C. During the fermentation period, you should constantly monitor the condition of the product, remove the foam. When the fermentation process is over and the brine brightens, the cabbage must be transferred to a cool place.
Quick sauerkraut, cooked in the Sochi style, has a piquant taste; it can be eaten as a separate dish or used in salads. You will need 2 dense heads of cabbage, 2 kg of beets, 3 carrots. For brine:
- 2 liters of water;
- sweet and bitter paprika to taste;
- spices - lavrushka, peppercorns;
- greens - parsley, dill;
- 4 tbsp. tablespoons of salt;
- 500 g of sour apples.
Peel vegetables, cut cabbage, apples and beets into 4 parts, carrots - lengthwise into 2 parts. Blanch the white cabbage to remove the bitterness and put in a container, alternating with chopped apples and vegetables. Pour with boiling brine and seal with nylon caps. Store in a cool place. For the brine, put all the ingredients in water, boil, strain and bring to a boil again.
It seems that it’s easier than adding salt to a white one. But it turns out that there are many subtleties and nuances that must be observed so that the sauerkraut is crispy and not over-acidic. In many ways, the taste of sauerkraut depends on the variety - you need to choose mid-season varieties, they have dense forks and delicate leaves. For forks intended for fresh storage, the leaves are coarse and give bitterness when salted. It is important to respect the proportions of the amount of salt and vegetables. If there is little salt, the cabbage will turn out soft and sour.
