Sauerkraut in brine
What is required:
- a) forks of cabbage - 1 pc. (1.5 kg)
- b) carrots - 2 pcs. (150 g)
- c) salt - 1.5 tbsp. spoons with a slide,
- g) sugar - 1 tbsp. a spoon.
For the shredder you still need a special knife. If it is not, you can use an ordinary knife, but the process will take longer.
Cooking:
1. In order for the brine to cool faster, immediately put boiling water (1.5 l is enough for the indicated quantity of products). Add salt, sugar, desired spices.
2. Chop cabbage into thin strips.
Grate the carrots.
3. Mix everything so that the carrots evenly disperse.
4. Push vegetables into the jar, periodically compacting them with a rolling pin or hand.
5. The bubbling liquid will leak, so put a bowl under the jar.
6. If the brine has reached room temperature, pour them cabbage, making stops for the release of air bubbles.
Every day, fermentation will increase. Within 2-3 days, it is necessary to pierce the cabbage with a long knife and crush it down. Then wipe the jar from drips and hide in the refrigerator.
Dry sauerkraut
In this embodiment, the 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 is 20 g of salt.
Cooking:
1. Shredded cabbage mixed with carrots is poured into a wide pan in a small layer and sprinkled with salt. Then the next layer, which again salt, etc. Each time it is crushed by hands or pushed by a rolling pin.
2. With this treatment, cabbage immediately releases juice. Cover the top layer with a plate of suitable diameter.
3. Put a little oppression so that the plate is covered with cabbage juice.
Fermentation goes on, as in the first method. Day 3 cabbage is on the table. Every day you need to pierce it with a knife and wash 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.
