Crispy sauerkraut is good for anygarnish, meat and fish dishes, as a separate dish and as a snack to the traditional Russian alcoholic drink - vodka. She - a storehouse of vitamins at a time when vegetables and fruits lying on the shelves, for the most part only look like seasonal brethren. Especially delicious "pylyustka", the taste of which we remember from childhood.
Cabbage "pylyustka": recipe, photo
A good, correct “spit” is far away.not from every head. For its preparation, you should choose late and middle varieties, as they have dense, fleshy and elastic leaves. If you ferment early cabbage, then such a billet will be soft, mushy and unappetizing. White large cabbages with a sweet stalk inside - what is needed, such a “sprout”, turns out to be especially tasty. There is another little trick: you should do sauerkraut only on days with male names - Monday, Tuesday and Thursday. Although there is no scientific substantiation of this phenomenon yet, but on other days the “sprout”, the recipe of which will be carefully observed, is not entirely successful. Well, as you know, you should not take up this business for women during the monthly ailments, otherwise the result will be unpredictable, despite all their efforts.
"Pylyustka": Korean recipe
First, do the brine:Bring 1 liter of water to a boil, pour 2 tablespoons of table salt (just don’t take iodized), a glass of table vinegar and half a glass of granulated sugar. We mix everything to dissolve the bulk components, boil the brine for a minute, turn it off and wait until it cools to room temperature. At this time, we slice the medium cabbage. "Chamomile" (the recipe that we are considering) suggests the presence of beets, which gives it a beautiful pink color. To taste, choose a small or more beets and carrots, cleaned and cut into thick strips. Two cloves of garlic should be cut into thin plates. We take a clean container - it can be a bank, an enamel pan or a wooden vessel, but not aluminum. At the bottom we put an even layer of cabbage, on top of it - a layer of carrots, garlic and beets, and so on until the end of the ingredients, tightly crushing each layer. Pour 2-4 spoons of vegetable oil on top, better than homemade one with a smell, but refined will also do. Fill with cooled marinade. Now the cabbage should be put in a warm place under a press, and then another day in the fridge. Everything is ready delicious "pylyustka".
Traditional "pylyustka": a recipe without vinegar
Such sauerkraut is prepared similarly.to the previous variant, with the difference that vinegar does not form part of the brine, but spices are added - bay leaf and peas of black and allspice. How many spices to put is a matter of taste, but still you should not get too carried away with them so that the spices do not beat the taste of the cabbage itself, 2-3 peas will be quite enough. The same applies to bay leaves. Since such cabbage "sprout" is prepared without the addition of vinegar, the term of its fermentation will be longer, about 7-8 days.
