Sauerkraut is the queen of the autumn table. It is used to prepare borscht, salads, and is served on the table just like that.
With the onset of cold weather, the snack is firmly included in the diet of people who took care of preparations in advance.
Details
How to make perfect sauerkraut with your own hands? Use the helpful tips below.
Rules for choosing cabbage
It is better to ferment the white cabbage variety. Choose a cob that is slightly flattened at the top.
You should not choose green varieties of cabbage, because the dish will not be tasty and aromatic enough.
How to prepare products
Select about three medium-sized heads of cabbage for pickling. Their total weight should reach four kilograms.
Remove all leaves that are damaged, cut the cabbage as thinly as possible. Take three medium carrots, peel them and wash them well. Grate the carrot on a grater with large teeth.
Rubbing cabbage with the addition of salt
Place the cabbage in a large bowl, add two tablespoons of salt (it should be large). Then rub the product very actively, press on it, mix. You will see that the cabbage has started to release juice. Your goal is to get the maximum amount of juice.
When you mash the cabbage, add the carrots and sugar (one tablespoon). Mix the ingredients again. Now you can start putting cabbage in jars.
How to put cabbage in jars
Take a sterilized glass jar with a volume of three liters. Put the cabbage in it, try to make it lie as tightly as possible. If there is no air access in the jar, then the product will be very juicy, and it will also be nice to crunch.
When two hours have passed, check whether the cabbage is covered with the juice that has been released.
If this did not happen, add cooled boiled water to the container. Otherwise, you will get a dish with an upper layer that will be dark and unappetizing.
Cabbage fermentation rules
Close the jar with cabbage with a lid made of polyethylene, the surface of which has holes. Gases released during the fermentation process will escape through them. You need to store the jar in a warm place. Put a bowl under the container so that the juice that will be released does not spread on the table.
Pierce the cabbage in different places every day. This will give an opportunity to release those gas bubbles that will be formed.
After three days, the cabbage will be ready. Don't forget to take a sample regularly. If you feel that the product has started to sour, move the jar to the refrigerator.