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Sauerkraut is a very aromatic, tasty, and healthy product.
Preparing a quality preparation is not that difficult if you know one secret.
Details
As experienced housewives note, it's all about choosing the cabbage. The fruits should be firm and undamaged. But that's not all.
It is advisable to choose late varieties that grow in the garden before the onset of frost. Such cabbage has more juice and is also sweeter.
However, these are not all the advantages. The fact is that the fermentation process using such vegetables is always more active.
If the cabbage was purchased at the market or in a store, it is better to keep it in the cold for about 10-12 hours before starting cooking.
After that, you can move on to the classic method of preparing sauerkraut.
To do this, you need to chop the cabbage and carrots, prepare the salt. As for the last ingredient, you should choose coarse salt. 20-25 grams per kilogram of cabbage is enough. It is important to note that you cannot use iodized salt, otherwise the preparation will not be able to be stored for a long time.
After that, all the ingredients should be mixed in a bucket, and an additional weight should be placed on top. The cabbage should be pierced several times a day to release excess gas. It is best to do this with a wooden stick.
Once the sauerkraut is ready, it is transferred to jars and kept in a cold place.
