Sauerkraut
I usually cook squashed cabbage using the brine method and the cabbage always turns out juicy and crispy. But I wanted a change and tried the dry method (without pouring salted brine) of cabbage fermentation, which was told to me by my husband's mother. Cabbage according to this recipe turned out delicious and crunchy, and the cooking process is not complicated at all. It's a great way to store cabbage for the winter.
Composition:
- white cabbage - 5 kg
- carrots - 1 pc
- rock salt - 100 gr.
Preparation of sauerkraut:
Shred the cabbage finely, and grate the carrots on a coarse grater.
Mix the cabbage with the carrots, add salt and mix well.
Thoroughly "pomace" the cabbage to let it release its juice, and tamp it down tightly.
Cover the cabbage with a plate or lid and place a weight on top.
Leave the pot of cabbage to ferment at room temperature.
Once a day remove the weight and the plate and "pierce" the cabbage with the handle of a wooden spoon or other long thin object to release gases that are formed in the process of fermentation.
After 3-4 days, taste the cabbage - if it has reached the desired acidity, transfer it to a jar and store it in the refrigerator.
From sauerkraut you can make salad, vinaigrette etc., it can be stewed and used for stuffing in pies, dumplings etc.
Enjoy!
