Products:
- - cabbage - 2 kg 600 g;
- - non-iodized salt - 1 tbsp. l. (30 g);
- - boiled water - 400-500 ml;
- - carrots - 1 pc. (130 g);
- - bay leaf - 1 pc.;
- - pepper (peas) - 5 pcs.;
- - dill seeds - 1 tsp.
- Time: 3 days.
- Yield: 3 liter jar.
- Calorie content: 27 kcal per 100 g.
Step-by-step recipe for making crispy sauerkraut
We stock up on the necessary products for homemade sauerkraut and start cooking. First of all, boil 500 ml of water. We take the boiled water out into the cold so that it has time to cool while we chop the cabbage. Prepare a 3 liter jar. Wash it thoroughly and rinse with boiled water.
In order to get crispy sauerkraut, the white cabbage must be of a late variety. We take a tight head of cabbage with thin, rough leaves, without thick veins. A snack made from such cabbage looks more beautiful. Remove damaged leaves from the head of cabbage. If the top leaves are green, it is also better to remove them, as they will give the cabbage a dark tint when salted.After washing the head of cabbage, cut it along the stalk into 4 parts. You can leave the stalk for now. It will help hold the cabbage when shredding.
Alternately, cut the cabbage quarters into thin strips. You can do this using a grater or a sharp knife by hand. We should have 2 kg 600 g of shredded cabbage (without the stalk).
We choose bright carrots. It is desirable that the carrots are sweet. Cut the carrots into strips.
Mix shredded cabbage with carrots in a wide bowl or on a clean table. Add 1 tsp. (without a slide) dill seeds.
Take 1 tbsp. l. (with a small heap) of non-iodized salt. Sprinkle salt all over the cabbage. Now mix the cabbage with salt and carrots with clean hands from bottom to top. At the same time, lightly grind the cabbage.
Now you can put the cabbage in a jar. Fold in layers. Having laid out the first layer, compact it a little with your fist. Then we put the next portion of cabbage into the jar, which we also compact.
So, in portions, put all the cabbage in a jar so that the cabbage fills the jar slightly above the shoulders. Pour cooled boiled water into the jar with cabbage. Sprinkle a generous pinch of salt on top of the water. Now cover the cabbage with a hard cabbage leaf. We place the jar of cabbage in a deep container into which the brine will be poured during fermentation. Leave the cabbage on the table for about 3 days. Every day we pierce the cabbage in the jar with a wooden stick to the very bottom to free the cabbage from the gases formed during fermentation. The brine poured into the plate is sent back to the jar with cabbage. We taste cabbage every day. Once the cabbage acquires a pleasant acidity, the sauerkraut is ready. Covering the jar with a lid, place the cabbage in the jar in the cold.
When serving, add onion and sunflower oil to the plate (with sauerkraut).
It turned out to be a very tasty and healthy winter salad. Bon appetit!
