How to ferment cabbage to be crispy
The chance to get really high-quality sauerkraut in the market or in the store is almost zero. The fact is that the seller is interested in just making and fermenting cabbage in a natural way, without adding acetic acid, it is not profitable for him for too long. But it doesn’t matter. After all, for yourself, you can not be too lazy and pick up excellent cabbage for the future.
And in general, the beneficial properties of sauerkraut can be talked about endlessly. The fact is that it contains a huge amount of vitamin C and a whole host of other benefits for the human body. Such a crispy cabbage can perfectly diversify your diet and even surprise guests.
Sauerkraut can be eaten in its original form, or as a salad, seasoned with sunflower-seed fragrant oil and crushed there a small onion. This is a great and insanely healthy snack, which was prepared by our grandmothers.
List of ingredients:
- 1000 g of white cabbage,
- 100 g carrots (without peel),
- 1.5 tbsp kitchen salt.
How to cook sauerkraut
Spoiled leaves are removed from the head of cabbage. We wash it and finely shred it.
We clean the carrots, wash them and shred them, as well as the cabbage. In one dish, mix vegetables and add table salt.
Next, thoroughly mix it all with your hands. We put a little pressure on the vegetables so that they quickly start the juice.
After that, cover everything with a plate and put some kind of cargo, for example, a can of water. Leave the cabbage under pressure for two to three days at room temperature. Periodically we make punctures with a spoon to release the gas that has accumulated.
After two or three days, we carefully place the cabbage together with the selected juice in a glass container and set it to sterilize for 10 minutes after boiling.
Then cork with clean covers and keep the day “under a fur coat” in an inverted position. Keep in a cool place.
Bon Appetit.
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Galina
Nobody ferment in such a small dish. Usually a 3 liter jar or enamel. Bucket. And you have to wait a week.
Right
Right
Tatyana
Do you hold a week? Does it not peroxide in you?
Olga
Firstly, they never crush cabbage with carrots, cabbage when mixed with carrot juice gives an unsightly look.
The second for ten kg of cabbage take two hundred grams of salt and not more, and tablespoons are different, it is better to weigh. Or take a faceted glass of salt for 10 kg before moving with the top rim.
Third, why sterilize the cabbage, if it is properly fermented, it is stored until the summer, the main thing is that the storage temperature is constant.
When you learn to think and analyze when writing recipes. Or even if indignation is written with mats, if only more people write so that the rating is higher.
Thanks for the advice on the amount of salt. Tell me, how many carrots are needed per 10 kg and what spices? You are welcome!
Helena
For example, I take so much salt so that the salt feels a little, for example, a little more salt than on a salad. Carrots - to taste ...
Evgeniy
As I understand it, the author passes all the blanks through sterilization, without sharing canning, pickling and pickling. But two days for fermentation is not enough. And room temperatures are different. If the cabbage is fermented at 18 degrees, plus or minus one degree, 4-5 days, and then stored in the cellar at 4-6 degrees, then no sterilization is needed. So that sauerkraut does not acidify, salt needs 200-220 grams per 10 kg of cabbage, then, subject to temperature conditions, you are guaranteed to get a very tasty cabbage. And not any grinding, but only mixing.
Victor
And salt is not needed, but cabbage will be cooked.