A simple recipe for delicious sauerkraut

23.11.2018 Winter blanks

Many housewives wonder how to ferment cabbage at home in banks, so that it turns out to be tasty, juicy and crispy. Here is a simple recipe, because all you need is white cabbage, carrots and spices. We will not use any marinade, oil or other liquids. Of spices, you can safely use not only black pepper peas. Pea coriander, caraway seeds, and cranberries (both fresh and dried) are ideal. From what spices you add, cabbage will acquire its own special taste and aroma.

The choice of cabbage should be approached wisely: the vegetable should be well ripe, snow-white in color and resilient. The late-ripening cabbage is ideally suited: it is strong and tight, which means it will turn out crispy and juicy, as required by the recipe.

Homemade sauerkraut is an ideal dish for both the daily menu and the festive feast, when pickles and pickled vegetables are always served under a glass of alcohol.

Ingredients:

white cabbage - 1 kg;
salt - 0.5 tables. l .;
sugar - 1 tables. l .;
peppercorns - 3-5 pcs.;
small carrot - 1 pc.

How to cook sauerkraut in jars

The first thing to do is cabbage and chop it thinly. To do this, take a large wooden board and cut with a sharp knife. There is also a special chopping grater that can be used to chop cabbage. Whatever is convenient is what we use.

Three peeled carrots on any grater: ordinary or Korean, who likes what shape. Carrots will give the cabbage a sweet and pleasant color.

We mix cabbage, carrots and spices: put salt, sugar and pepper with peas. Knead thoroughly with clean hands until the cabbage has let out the juice.

This is not a quick thing, so we have patience and rub the vegetables between the palms, squeezing them well.

When the vegetables are well mixed, go to the next step. We fill the glass jars with cabbage and leave for 2 days in the room until the cabbage starts to ferment.

Then we remove the cans in the refrigerator and a day later we serve cabbage to the table. Ready cabbage will have a sour taste of fermentation.

Someone loves him very much and this is the taste of real sauerkraut, while others season the cabbage before serving with vegetable oil and the sharp pickled smell leaves.