Photo: from open sources
How to make sure that it always turns out tasty and crispy?
Sauerkraut is a real Ukrainian superfood that will give you strength and vitamins. How to make sure that it always turns out tasty and crispy?
RBC-Ukraine shares the secrets of sauerkraut with a link to a post by blogger Daria Doroshkevich on Instagram.
Secrets of sauerkraut
- Always choose oval-shaped cabbage rather than round. This is the type of cabbage that is best suited for pickling.
- It is very important to properly salt the cabbage. There should not be too much or too little salt. You should use one level spoon of salt per kilogram of cabbage
- To sauerkraut you need to use only rock, non-iodized salt.
- It is important to mash the cabbage well with salt until it releases juice.
- With sugar, your cabbage will cook faster than without it.
Sauerkraut recipe from Doroshkevich
Chop the cabbage, sprinkle with salt, knead very well with your hands to release the juice. Grate carrots and apples, mix with cabbage. Try cabbage – you should taste it just because of the salt. If it’s a little too salty, it’s okay; during fermentation, the taste will even out. Place in a container, press well to release the juice on the surface, place a plate and a heavy wick on top – at least 3 kg, but more is better.
Leave the cabbage in the kitchen. The period depends on many factors – the amount of sugars in vegetables, room temperature, amount of cabbage. Around day 3-4, the cabbage begins to gurgle, which means ripening has begun.
When the cabbage has fermented, send it to a cool place (pantry, balcony, refrigerator) for storage.
