How to cook crispy and juicy sauerkraut

When choosing a method for preparing sauerkraut, it is better to stay on the recipe without adding vinegar. In this case, you get a useful fermented product that can be consumed by children.

Many housewives are faced with the problem of insufficient allocation of cabbage juice, so you should try the method of salting in brine. You do not have to crush and grind the cabbage, you will get a crispy and juicy product.

It is better not to add garlic to the harvest, otherwise the cabbage will become soft. Try sour cabbage with a sweet apple and carrots. In this case, you do not need to add refined sugar to the brine and the dish will turn out completely dietary.

For quick snacks use the conditions of a warm room. Place a can of cabbage near a hot battery or place it in a bowl of hot water. In this case, the dish can be prepared in a day. And best of all, cook a few servings at a convenient interval, tailored to your individual needs, and enjoy a crispy and juicy snack.

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How to cook sauerkraut

In cabbage, remove the upper leaves and stalk, chop with a shredder. Put in a spacious bowl.

Grate the carrots for Korean vegetables, put it in the cabbage.

Rinse and dry the apple, cut into slices, add to a bowl.

Break the bay leaf into pieces and put in a bowl, pour spices into the mixture.

Stir vegetables, apples and spices evenly.

Put the components in a suitable jar not to the top.

Prepare the brine. Put rock salt in a mixing glass. Do not use iodized salt.

Add hot boiled water to a glass, stir until salt dissolves. Cool to 40 degrees.

Pour the brine into the jar so that it completely covers the vegetables.

After 10 to 12 hours, bubbles form in the bank. It is necessary to pierce the cabbage to the bottom with a wooden skewer to remove air twice a day.

Put the finished product on a serving plate.

Sprinkle with green onions and pour over vegetable oil.

Cabbage is juicy, crispy balanced in salt and acid.