Sauerkraut cooked at homeconditions, is a living probiotic, extremely beneficial to the health of the gastrointestinal tract, as well as a good source of vitamin C. In addition, it has no harmful substances in its composition, as it is not canned, and is very economical. People who know the recipes for sauerkraut crispy will never buy questionable canned vegetables in stores. To prepare this healthy dish, read the recommendations below.
You will need:
To crunchy sauerkraut (recipe will bedescribed below) turned out delicious, you must select the correct capacity. It is recommended to use a large glass jar that can hold four or five sliced heads. You can also take ceramic or wooden dishes, it is not recommended to use plastic pots or buckets. Cabbage should be kept in a cool temperature: ideally around +15 degrees. At higher temperatures, it will simply deteriorate, and harmful bacteria will begin to breed in it, and if it is too cold, fermentation will stop. Therefore, it is advisable to store the container in a basement or similar room.
If you do not have a food processor, a special knife for chopping vegetables can be of great help. If you use kitchen appliances, do not cut the cabbage too small.
As soon as you chop all the cabbages, placecabbage in a large container, add salt, if desired - cumin, dill or other fragrant seeds. If you cooked sauerkraut before, and you have some juice left from it, it is advisable to add it to the new batch - it will act as a starter.
Already during mixing with salt, you cannotice that the cabbage will make juice. This is a very good indicator. As soon as you begin to shift it to another container, squeeze the cabbage downwards with sharp movements, allowing the liquid to rise. Then place some weight on top to keep the cabbage submerged in the liquid. For this purpose, a clean smooth stone or stone slab is suitable. Cover the cabbage with a cloth or lid to protect against flies.
Place the container in a dark place.where it will be cool, but not cold. To make sure that the temperature stays appropriate, you can place a thermometer in this room. Depending on the temperature conditions and the amount of salt, crispy sauerkraut (the recipe described above must be strictly followed) may be ready in a week. Periodically try it and pay attention to the smell.
Когда вы убедитесь, что блюдо готово, разложите cover it in small jars, cover and keep in the refrigerator. This delicious crispy sauerkraut can be used both in soups and by itself. Remember to save some juice to speed up the next batch!
