2 ways to make crispy sauerkraut
Favorite sauerkraut recipes are passed down from generation to generation and that is why they are valuable. The fermentation process takes place in its own juice with the addition of a small amount of salt. There are 2 main methods of fermentation - dry and in brine.
What you will need:
You will also need a special knife for shredding. If you don’t have one, you can use a regular knife, but the process will be longer.
Preparation:
1. To make the brine cool faster, immediately put water to boil (1.5 liters is enough for the specified amount of food). Add salt, sugar, desired spices.
2. Chop the cabbage into thin strips.
Grate the carrots.
3. Mix everything so that the carrots are distributed evenly.
4. Push the vegetables into the jar, compacting them periodically with a rolling pin or hand.
5. The bubbling liquid will flow out, so place a bowl under the jar.
6. If the brine has reached room temperature, pour it over the cabbage, stopping to allow air bubbles to escape.
Every day the fermentation will increase.For 2-3 days, you need to pierce the cabbage with a long knife and crush it down. Then wipe the jar from drips and put it in the refrigerator.
In this version, brine is not used, and the cabbage is fermented in its own juice.
The ingredients are the same, only the salt is calculated as follows - for 1 kg of cabbage there are 20 g of salt.
Preparation:
1. Shredded cabbage mixed with carrots is poured into a wide saucepan in a small layer and sprinkled with salt. Then the next layer, which is again salted, etc. Each time he shifts his hands or pushes with a rolling pin.
2. With this treatment, cabbage immediately releases juice. Cover the top layer with a plate of suitable diameter.
3. Place a slight pressure so that the plate is covered with cabbage juice.
Then fermentation proceeds, as in the first method. The cabbage has been on the table for 3 days. Every day you need to pierce it with a knife and crush it, then put it in the refrigerator.
Both methods are good and worthy of attention. But the main success of crispy sauerkraut is its variety. Only late white varieties that do not have green leaves are suitable.
Sauerkraut in brine
What you will need:
- a) cabbage forks - 1 pc. (1.5 kg),
- b) carrots - 2 pcs. (150 g),
- c) salt - 1.5 tbsp. heaped spoons,
- d) sugar - 1 tbsp. spoon.
You will also need a special knife for shredding. If you don’t have one, you can use a regular knife, but the process will be longer.
Preparation:
1. To make the brine cool faster, immediately put water to boil (1.5 liters is enough for the specified amount of food). Add salt, sugar, desired spices.
2. Chop the cabbage into thin strips.
Grate the carrots.
3. Mix everything so that the carrots are distributed evenly.
4. Push the vegetables into the jar, compacting them periodically with a rolling pin or hand.
5. The bubbling liquid will flow out, so place a bowl under the jar.
6. If the brine has reached room temperature, pour it over the cabbage, stopping to allow air bubbles to escape.
Every day the fermentation will increase.For 2-3 days, you need to pierce the cabbage with a long knife and crush it down. Then wipe the jar from drips and put it in the refrigerator.
Dry sauerkraut
In this version, brine is not used, and the cabbage is fermented in its own juice.
The ingredients are the same, only the salt is calculated as follows - for 1 kg of cabbage there are 20 g of salt.
Preparation:
1. Shredded cabbage mixed with carrots is poured into a wide saucepan in a small layer and sprinkled with salt. Then the next layer, which is again salted, etc. Each time he shifts his hands or pushes with a rolling pin.
2. With this treatment, cabbage immediately releases juice. Cover the top layer with a plate of suitable diameter.
3. Place a slight pressure so that the plate is covered with cabbage juice.
Then fermentation proceeds, as in the first method. The cabbage has been on the table for 3 days. Every day you need to pierce it with a knife and crush it, then put it in the refrigerator.
Both methods are good and worthy of attention. But the main success of crispy sauerkraut is its variety. Only late white varieties that do not have green leaves are suitable.
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