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Sauerkraut is a dish that seems very simple. Then why does it not always turn out well? Often the reason is banal mistakes. And even experienced cooks can make them. For example, the wrong choice of cabbage. It should be white, juicy. You can take a round head, but housewives have noticed that slightly flattened heads taste better. But green, young or elongated heads are not suitable for pickling.
You can cook cabbage in any convenient container. But be sure to leave some space at the top. For a liter jar you need 940-950 g of shredded cabbage and about 50-60 g of carrots. Do not throw more, even if you like carrots, because the result will not be the same. Also add a few black peppercorns and a bay leaf.
Some cooks add cumin to sauerkraut. You can experiment, but it is not mandatory. But salt is important. And it is necessary to take its exact amount: for each kilogram of the mixture (not only cabbage) you need 20 g of regular salt. It is advisable to weigh, not measure with spoons. Excess salt will make the cabbage too sharp, and if there is not enough salt, it will be very sluggish even in its structure.
After salting, the mass should be thoroughly washed with your hands to release the juice, and then put in a jar and cover with a lid. But the jar should be opened regularly and pierced with a knife or wooden stick to the very bottom. This will allow the accumulated gases, which often lead to bitterness, to escape. The finished cabbage should be stored in the refrigerator or other cool place, where it will remain useful and crispy for months.
