Classic sauerkraut recipe
Sauerkraut, how much can not be prepared for the winter, is always small. Each mistress has her own recipe: with apples, fruits, berries, spices or vegetables. Classic sauerkraut has always been appreciated more than anyone else. Good snack – sauerkraut!
The classic recipe for sauerkraut
For cooking you will need:
- White cabbage 6 kg
- Horseradish leaves 6-8 pcs
- Carrot 250 gr
- Salt 140 gr
- Sugar 10 tablespoons
You can prepare sauerkraut according to the classic recipe So:
Remove the top damaged and flabby leaves, carefully rinse the heads of cabbage. Cut into quarters and remove the core. It is best to chop the cabbage with a thin straw, although many do not adhere to such a recommendation.
Wash the carrots, peel, cut the floor into circles or grate on a grater.
Carrot juice in large quantities will make cabbage soft and not crispy, don’t go too far!
Put in a prepared tank or a wide deep pan horseradish leaves. Sprinkle prepared vegetables, add salt, sugar and remember with your hands until the juice begins to stand out.
Squeeze the cabbage in the tank so that the juice appears on top. Cover a plate or, if left from the grandmother, a wooden circle. From above install oppression.
Leave the sauerkraut for a week in a warm place.
Three days later, foam will appear on the surface of the cabbage. Do in the mass of several punctures with a wooden stick, spatula or rolling pin. Gases that have accumulated in the cabbage should come out. Otherwise case the salting will be bitter.
From time to time, pierce the cabbage to the bottom of the container. By after a week, transfer the cabbage to clean jars, Seal and store in the refrigerator or cellar.
You can take the cabbage to the glazed balcony. When freezing and a single defrost, cabbage does not lose its taste and useful properties. Take as much cabbage as you eat for time.
Quick recipe for sauerkraut with beets
You can taste crispy, well-salted cabbage The next day. And stored cabbage cooked on this prescription, it will be a long time …
For cooking you will need:
- Proportions of cabbage, garlic and beets – at your discretion
For 1 liter of water:
- Sugar 1 cup (250 g)
- Vinegar 9% 1 cup
- Lavrushka 2 leaves
- Salt 2 tablespoons
A jar with a capacity of 3 liters will take about 1.5 liters of such fill.
You can cook quickly pickled cabbage like this:
Cut cabbage leaves in arbitrary pieces or squares. Peel and cut the beets, and garlic leave whole slices.
Fold tightly ramming cabbage into cans, shifting beets with garlic.
Boil the water for the marinade, dissolve the salt, sugar, add Bay leaf. Pour vinegar into boiling brine. As soon as the fill boil again, pour into jars of cabbage and cork.
Leave the jars to cool completely at room temperature, and then store in the refrigerator.
Tasty ideas:
An old recipe for cabbage with vodka is still used. in great demand among the housewives. Take a note. Like original and new recipes? Harvest for the future and red-headed sauerkraut.
