Sometimes you want so much to eat sauerkraut ! Of course, it can be bought at the market, but you can do it yourself and please the guests with an original snack. It also prepares various salads, first and second dishes. Such cabbage is very useful for health, because it normalizes the intestinal microflora and contains vitamins. We offer you a few simple recipes for cooking delicious crispy sauerkraut.
Recipe for crispy sauerkraut
Ingredients:
- white cabbage - 2 kg;
- carrots - 2 pieces;
- leaf of laurel - 3 pcs.
For brine:
- salt is large - 2 tbsp. spoons;
- filtered water - 1.5 l;
- sugar - 2 tbsp. spoons.
Preparation
For the preparation of crispy sauerkraut, let's first make a brine, dissolving salt and sugar in the warm water. Then we remove the cabbage from the upper leaves, cut it into several pieces and shred a knife. Carrots are processed, rubbed on the gratings and combined with cabbage. The resulting vegetable mass is transferred to a clean jar, slightly tamping with hands. Between the layers we put a few laurel leaves and throw peppercorns. After this, pour the brine so that it completely covers the cabbage. Next, the can is covered with a lid and put in a deep plate. Leave in this form for about several days and periodically pierce the sauerkraut in the brine with a wooden skewer to the bottom, so that the gas evaporates. The cooking time depends on the temperature, and the higher it is, the faster the snack will be ready. Then put it in the fridge and use it for salad dressing or just refuel with oil and serve it on the table.
Fast-cooking kvassed cabbage
Ingredients:
- white cabbage - 1 fork;
- carrots - 1 piece;
- spice;
- apple - 1 pc.
Preparation
How to make sauerkraut crunchy? So, take a big head, cut off the stump, remove the top leaves, rinse the cabbage, cut along into 4 parts and finely shred each with a sharp knife. Then pour it with a large salt and gently crush it with your hands. Carrots are cleaned, cut into strips and mixed with cabbage. We add cumin, dill seeds, peppercorns, crushed apple and cranberries, if desired. We prepare the bank in advance: we wash it, sterilize it and dry it. Then lay the prepared vegetables, slightly primed each layer. Above the cabbage should completely cover with the allocated juice, and if it is not enough, then add a little chilled boiled water and pour a pinch of salt. Cover the jar with gauze and put it in a deep saucer. We keep cabbage for 4 days at room temperature, removing every day the foam formed on top and piercing the vegetables with a wooden skewer so that gases can escape. If you do not do this, the cabbage will turn a bitter taste and will have an unpleasant smell. We try snack every day and, as soon as it gets a pleasant taste, we take it out to the cold.
Sour crispy cabbage for the winter
Ingredients:
- white cabbage - 2 kg;
- carrots - 2 pieces;
- sugar - 1 item;
- salt - 2 tbsp. spoons;
- vinegar 9% - 1 item;
- water - 1 l;
- cloves - to taste;
- coriander - to taste.
Preparation
Cabbage is cleaned from damaged leaves, cut into parts and finely shredded with a knife. Carrots are processed, washed, grinded on the griddle and mixed with cabbage. We season the vegetables with spices to taste, knead them thoroughly with their hands and shift them into a three-liter clean jar, lightly pressing each layer. Now let's prepare the brine: pour water into the bucket, throw salt, sugar, pour in the table vinegar and bring it to a boil. Now gently pour the hot brine into the cabbage and leave it to infuse at room temperature for a day. In the morning we put the jar in the fridge and by the evening delicious crispy sauerkraut is ready!