Who can give up homemade sauerkraut? We have prepared for you a recipe for very tasty cabbage, which is so easy to cook at home. There are several tips for choosing a cabbage: a vegetable must be ripe, that is, not early. Thick white cabbage is great for sourdough. In the autumn-winter period, when mature cabbage varieties are sold, it is easy to buy a suitable specimen. For sauerkraut will need a minimum set of products, as well as spices. In addition to a head of cabbage, take salt, sugar and sweet carrots, which will make the appetizer even more tasty and appetizing. See step-by-step recipe with photos.
- white cabbage - 500 grams;
- salt, stone - 1 table. l no slides;
- granulated sugar - 0.5 tables. l .;
- carrot - 1 pc.
How to cook delicious sauerkraut
Remove the top leaves from the cabbage, so peel the vegetable. Additionally, you can rinse with water, but this is optional. Chop the cabbage: either with a sharp knife or grater-shred. It should make fine chips.
Peel and rinse the carrot: grate the vegetables on a coarse grater.
Mix in a bowl, which is deeper, all the vegetables - carrots and cabbage. Carefully rub hands, knead as it should, to form a little juice. The cabbage will be soft, and the carrot will give away its sweetish taste.
Pour salt with sugar and continue to knead with your hands. It is important to carry out this procedure with your hands, so the cabbage and carrot will be perfectly softened. If anything can wear culinary gloves.
Tamper cabbage in jars, you can immediately in several jars, if not large. It is convenient to keep cabbage in a small container and eat it in portions without opening other cans. Leave the cabbage on the table for a day, covered with gauze cloth. Pierce the cabbage with a wooden skewer, carbon dioxide will be released, and also remove the foam that has formed. Then rearrange the banks in the refrigerator for two or three days, tightening the usual covers.
Ready sauerkraut can be served at the table. If desired, pour on fragrant market oil. Good appetite!