How to make the best sauerkraut

21.01.2025/14/31 XNUMX:XNUMX    611

 

As you know, sauerkraut is a sea of ​​useful substances and just as much pleasure. You can prepare it in the fall, as they say, in season. But for this you need to have ideal storage conditions. Or you can follow the principle: we ate one batch - we ferment the next. Moreover, cabbage is constantly available in stores.

Details

So, to make a 3-liter jar of sauerkraut you need:

  • Fresh cabbage - 2,5-2,7 kg
  • Carrot - 150 g
  • Salt - 50 g
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Shred the cabbage, add grated carrots and salt. Stir thoroughly and leave for half an hour in a bowl. Then "tamp" it in a jar to release the juice. Cover with a cloth, tie with a rubber band and put in a dark place at room temperature for 5-7 days. After two, four, six days, open the jar, pierce the cabbage with a wooden stick and cover with a cloth again.

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After a week, the cabbage will be ready for use: slightly acidic, crunchy. Package it in liter or half-liter jars, cover with ordinary lids and put in the refrigerator. There it will not oxidize. And when you see that it's finished, start the cooking process all over again!


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