How to make “juicy” and crispy sauerkraut

0

A simple and very quick recipe for crispy, juicy and very tasty sauerkraut. With a modest set of ingredients, you can prepare an excellent snack for the table.

Ingredients:

• cabbage – head (2.2-2.5 kg);
• carrot – 1 pc. (300-350 g);
• water – 1 l;
• salt – 2 tbsp. l.

*Before cooking, boil the water, and then wait until it cools down.

Step-by-step cooking

The advantage of the recipe is that it takes a little more than 40 minutes to cook, and the finished product can be tasted after 4-5 days.

1. Chop the cabbage (without the head). The method is not so important. You can use a knife, a shredder, or pass it through a blender/food processor.
2. Carrots are grated. Large or small – the choice of the cook. Carrots serve to decorate the dish, and also contain sugar, which is necessary for leavening and fermentation.
3. The chopped cabbage and grated carrots are mixed. The ingredients are simply mixed, do not crush. The minced cabbage will not be crispy and juicy.
4. Then the workpiece is placed in a jar, sealed.
5. In a liter of cold boiled water, dilute 2 tbsp. l. salt and pour the solution into the jar to the brim. Then fold the gauze in several layers and cover the jar with it. The container must be placed in a dish, because liquid will come out of it during fermentation.
6. The final stage. The jar with the workpiece is placed in a dark place at room temperature for 4-5 days. During the fermentation process, the cabbage should be pierced with a wooden stick or other convenient device.

This is necessary so that the gases released during fermentation can rise to the top. After 4-5 days, when the foaming stops and the solution becomes clearer, the cabbage can be served. The finished product is stored in the cellar or refrigerator.