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Sauerkraut in 3 days


Ingredients for making sauerkraut in 3 days

  1. White cabbage 3 kg.
  2. Carrot 6 pcs.
  3. Salt 2 tbsp. spoons
  4. Sugar 0.5 cups
  • Main Ingredients Cabbage
  • Serving 6 servings
  • World Cuisine

Inventory:

3 liter can, Casserole, Knife, Cutting board, Coarse grater, Shredder for cabbage, Bowl

Preparation of sauerkraut in 3 days:

Step 1: Prepare the ingredients.

Even in the store or on the market, when choosing a cabbage for salting, it is necessary to be guided by one important rule: you need to take a head of cabbage that is white in color. Because greenish-looking cabbage has hard leaves and little juice, which will harm the taste of the finished dish. We remove the upper leaves from the head, then we wash it in water and dry it a little with a clean kitchen towel or napkin. Cut the cabbage head into 4 parts. We remove the stump from the middle, and cut the rest with a knife or a special shredder into the middle pieces. You can, of course, chop the cabbage very finely. But this factor also depends on what you are going to cook from it. It is important to note that the straws of the finished cabbage will decrease several times at the time of fermentation, since liquid will escape from the fibers under the action of salt. Carrots must be peeled, washed thoroughly in water and chopped on a coarse grater.

Step 2: Ferment cabbage.

In a bowl, you need to carefully knead the cabbage with your hands, gradually adding carrots to it. To do this, squeeze it in your hands until the chopped straw does not let the juice a little, and all the carrots are mixed with cabbage. When these steps are completed, it is necessary to lay the resulting mixture in a jar very tightly. It is advisable to crush or tamp it with your hand or mortar. Next, pour the salt on top, but do not stir. After that, we need 1.5 liters of cold boiled water, which we fill in our jar. Water should completely cover the cabbage, so if it was not enough, you need to add a little more.

Step 3: Salting process.

Be sure to put the jar in a bowl, since during the salting period juice will pour from it, and cover the jar with gauze or a lid, but not tightly. During the leaven, we put the cabbage in a warm place. It can also be room temperature, that is, you can put cabbage in a jar at any convenient place in your kitchen. The process itself will last 3 days. During this time, juice will pour out of the container every now and then, but it is necessary. This will mean that you did everything right. As a rule, after three days this juice will stop pouring out, which means that sauerkraut is ready.

Step 4: Serve sauerkraut in 3 days.

Drain the juice from the finished cabbage, add sugar to it when it dissolves, pour it into the cabbage again, close it tightly and put it in the refrigerator for storage. If necessary, we get the right amount, squeezes it from the brine, and use it as a snack or in cooking. If cabbage for a particular dish is very salty, then it can be washed in cold running water with a colander. In this case, the salty taste of cabbage is significantly weakened. Good appetite!

Recipe Tips:

- - The simplest, fastest and most delicious appetizer of sauerkraut is prepared as follows: onions are cut in half rings, added to the cabbage and all this is abundantly poured with sunflower or olive oil.

- - Sauerkraut can be stored in this form in the refrigerator in brine for more than a month.

- - During the salting period, daily it is necessary to pierce the cabbage along the entire length with a long clean object. For example, it can be a handle from a ladle. This measure is necessary so that the juice can again go to the very bottom of the can.