Hello! In this article I will tell you how to successfully ferment cabbage for the winter. I use this method every winter, I am always happy with the result. I am often asked about the recipe, and so I decided to outline my method. Especially for dear readers “So easy!” — quick sauerkraut recipe for the winter.
Quick Sauerkraut Recipe
Sauerkraut according to this recipe is very tasty, crispy and does not become soft. This recipe is just a godsend. We will cook cabbage in our own juice, in a three-liter jar without sugar and vinegar. This recipe, in addition to being very healthy, is also easy and simple to prepare. All proportions are perfectly matched.
Sauerkraut boasts a rich vitamin and mineral composition. It contains magnesium, iodine, ascorbic acid, which are necessary to maintain immunity in the cold season.
- 2-3 kg of cabbage
- 1 carrot
- 1 tbsp salt
- a tablespoon of honey to taste
Late-ripening cabbage is ideal for this recipe. The weight of the cabbage must be at least one kilogram. These fruits are usually very juicy and tasty. We remove the top leaves from each head of cabbage – they contain traces of mechanical damage. Besides, they are not very juicy.
Now we cut the head of cabbage into pieces. By the way, try squeezing the head of cabbage on both sides: the cabbage should crunch nicely. Then we chop the cabbage with a knife. However, you can use a special grater or combine. You should not crush the cabbage too much, finely – not always juicy. We transfer the chopped cabbage into a deep large container.
Now we need to wash the carrots, peel them and grate them. Also, do not rub carrots too finely – with its juice, it can color the cabbage. Add the grated carrots to the cabbage and mix with your hands so that it starts up the juice. Do not add a lot of carrots to the dish, otherwise the cabbage will not crunch.
We will ferment cabbage
We will ferment cabbage in a three-liter jar – the most convenient way to ferment. For salting, it is better to use the most common table salt. For one three-liter jar, you will need one tablespoon of salt. This is the best way to keep the proportions and not to oversalt the cabbage. In addition, iodized salt is not recommended – it interacts more slowly with chopped vegetables.
Now we put cabbage and carrots in layers in a jar and sprinkle with salt. We fill the entire jar, but not to the very top – you need to leave a little space for the juice that will form during fermentation. As a safety net, I always put the can on the plate.
Now you need to leave the cabbage for 12 hours anywhere at room temperature. It is not necessary to close the jar with a lid; the cabbage needs oxygen. After the start of fermentation, the cabbage should release a sufficient amount of juice. If it seems that the juice is not enough, you can add boiled water at room temperature. You can also add a tablespoon of honey to the cabbage to taste. Antiseptic and preserving properties of honey increase the shelf life of cabbage. In addition, the dish will turn out to be more piquant, as well as saturated with useful substances.
Sauerkraut is an enzymatic process during which hydrogen sulfide is released. It is worth piercing the mixture (to the bottom of the can) with cabbage daily to remove the sour smell. Ready-made cabbage can be consumed on the third day, after they have set it to ferment. However, at room temperature, this process can be delayed. You can store such cabbage in the refrigerator or in the cellar. For cooking, we did not use sugar, so such sauerkraut can be stored for a long time – from 6 to 8 months. I wish you bon appetit!
Source : takprosto.cc