Sauerkraut with honey

15.12.2018 Winter blanks

The recipe for sauerkraut with honey is not the fastest, but it uses only natural products. There are few ingredients: white cabbage, carrots, salt and honey, which is added to the brine instead of sugar. Honey not only gives the cabbage a pleasant slightly sweet taste, but also makes the finished snack much more healthy.

Choose late cabbage, it is ideal for pickling, it remains crispy and elastic. Honey is suitable for anyone, but it is better to take it without a pronounced taste and astringent bitterness, like buckwheat. You can take lime, flower, May, the main thing is to be natural, without flavoring and aromatic additives.

The number of ingredients in the recipe is designed for a 3 liter jar.

Ingredients:

white cabbage - 1 forks weighing about 2.5 kg;
carrots - 2-3 pcs.;
chilled boiled water - 1 liter;
coarse salt - 2 tbsp. l .;
liquid honey - 1.5 tbsp. l .;
cumin change - pinch (optional).

How to cook sauerkraut with honey

We clean the cabbage from the wilted or damaged leaves, rinse. We cut in half, rub through a shredder with a not very long thin straw, or chop with a knife.

Pour grated carrots on a coarse grater. Carrots need so much that it is noticeable in cabbage, insufficient carrots worsen the taste of the snack. Together with carrots, a pinch of caraway seeds can be added for flavor.

We mix cabbage with carrot chips with our hands, lifting from the bottom and, as it were, wrapping up.

We fill the three-liter jar by about a third, slightly compact, pressing the cabbage with a crush or a fist.

Add a little, fill the jar to the top, periodically condensing the cabbage.

So that honey does not lose usefulness when heated, add it to already cooled boiled water. Pour in salt, dissolve the crystals. If there is a noticeable precipitate at the bottom, filter the brine through gauze.

Pour the prepared brine into a jar of cabbage so that the top layer is completely covered. Cover, leaving a gap for the exit of air and brine. We put it in a deep bowl or plate and transfer it closer to the battery or to another warm place. We leave the sauerkraut for three days, every day we pierce in several places so that the gases come out. Pour over the brine over the edge and make sure that the cabbage is covered with a sufficient amount of brine all the time.

Three days later, we take out a jar of sauerkraut in a cool room or put it in the refrigerator, where the pickling process will continue for another three to five days. During this time, cabbage will pick up taste and will be completely ready. Bon Appetit!