The secret of sauerkraut to make it crispy

Today you will learn how to make sauerkraut for the winter in cans so that it is crisp. Recently, I began to make sauerkraut in cans under a simplified recipe. You know, to taste such cabbage, I like it a lot more, since it always turns out crispy, juicy and tasty. The very same recipe is so simplified and it does not take much time that you will like it, I do not even doubt it.

For the preparation of this vegetable snack, I recommend using only white cabbage. It tastes juicy, and it is used for fermentation. Pickled cabbage time is autumn or winter.

In order to get the cabbage to your taste, you should daily poke it with a wooden stick. This will ensure the release of gases. What is this procedure for, you ask? The fact is that if you do not do this procedure, the cabbage will come to taste bitter. Therefore, this moment is the most important in the fermentation of vegetables. Do not neglect them and do not forget in any case to do what is written above.

Ingredients:

How to make sauerkraut in cans so that it is crisp

Prepare the necessary ingredients on the list. Now be sure to remove some of the topmost leaves from the cabbage. If there are any spoiled places, then cut them with a knife. Wash the vegetable under the tap water. Then cut it into smaller pieces. Slice the cabbage. Peel carrots, grate them.

Now in a jar, alternating vegetables (cabbage, carrots) put them tightly. After each layer, press down vegetables. Repeat the procedure until the bank is full.

Now pour sugar and salt on top.

Water filter. Water the cabbage with carrots.

Leave it at room temperature, covered with gauze or a lid with holes (to drain the boiling water). Already on the second day, the water in the cabbage will change color, and it will be imperative to begin to pierce it daily with a wooden skewer or stick.

Sour cabbage for at least 3-5 days, poke it in the morning and evening with a stick.