Sauerkraut

Cooking time:

30 minutes

Active time:

30 minutes

Complexity:

Average

Must be allowed to ferment

Not sure how to ferment cabbage? Our recipe will help you do it perfectly the first time. The main thing is to keep proportions and follow the process, "helping" him in time. From this amount of vegetables, you get an 800-gram jar of sauerkraut.

See all recipes category Cabbage

Sauerkraut recipe

Ingredients for 8-10 servings

cabbage

500 g

carrots

100 g

salt

13 g

sugar

1 tsp

Step 1/7

Finely chop the cabbage. Peel and grate the carrots.

Step 2/7

Combine the vegetables in a saucepan. Add salt and sugar.

Step 3/7

Remember cabbage and carrots with your hands, applying enough force to juice them.

Step 4/7

Transfer everything to a jar, tamping tightly. You can do this with a pusher or pestle, with which you grind spices in a mortar. Be sure to pour all the juice that has been released into the jar.

Step 5/7

Cover the tin with a sheet of parchment or gauze, place on a plate and leave to leaven at room temperature for 3 days.

Step 6/7

You will learn that the fermentation process has begun by the characteristic bubbles and smell. All the foam that forms on the surface must be removed. Be sure to "pierce" the cabbage twice a day to the entire depth of the jar in two or three places: this will help the accumulated gases to come out of the product more actively, and the cabbage will not be bitter later. It is better to return all the juice that has "escaped" from the jar to it.

Step 7/7

When the cabbage juice is clear, it's time to put the cabbage in the refrigerator. It will take another 2-3 days to reach the perfect taste. Serve sauerkraut at the table, watering with sunflower oil and sprinkling with green onions. And feel free to add to different dishes, because the benefits of fermented foods have already been proven.

Salad

Cabbage