Instructions for chefs: cooking sauerkraut

classical cooking sauerkraut

take:

  • 2,5 kg of cabbage (for pickling are more suitable late varieties of cabbage);
  • 2-3 carrots;
  • 1/4 Art.salt.

method for preparing

1. First you need to prepare cabbage: Wash thoroughly, remove stale leaves.

2. Chop the cabbage with the help of a special device, or the old fashioned way with a knife on the board.

3. Can cabbage mash hands to stand out juice.

4. Wash the carrots, peel it, or chop cabbage as a grate.

5. Connect the cabbage and carrots, put the vegetable mixture into the prepared container.

6. Pour over the cabbage and carrots with salt water.The water should be boiled, but not hot.

7. Put cabbage oppression.As oppression can use any heavy items such as large stones.Metal as the oppression is not recommended.

8. Cabbage cooked for 2-3 days at room temperature.During fermentation gas formation occurs, so the gas outlet, puncture cabbage wooden rod 2-3 times a day.

cooking sauerkraut wit
h pepper

To prepare you need:

  • 2,5 kg of cabbage of late varieties;
  • 2-3 carrot of medium size;
  • 2-3 peppers;
  • 0, 5 kg of onions;
  • 2 tbsp.l.salt;
  • 170 g of sugar;
  • 250 mL of vinegar (9%);
  • 250 ml of vegetable oil.

method for preparing

1. prepare for the fermented cabbage: Wash under running water, inspect, remove the damaged parts and stale.

2. Chop the cabbage finely with a knife on a wooden board.

3. Wash peppers, remove seeds and cut into strips, but not too long.

4. Carrot Wash, peel, grate.

5. Onions clean and cut.

6. Mix the vegetables with salt, sugar, vinegar and oil.

7. At night leave.

8. Arrange the vegetable mixture to the banks.Banks need to prepare in advance and the right to cabbage was stored for a long time.

9. Transfer the jars in a cool place.

Kvas cabbage is not necessarily in large containers, you can do it directly in the banks.

cooking sauerkraut with garlic

needed following ingredients:

  • 2, 5 kg of cabbage;
  • 3-4 carrots;
  • 1 head of garlic;
  • 2 hours. L."Hops-suneli";
  • 0,5 h. Liter.black pepper;
  • 4 tbsp.l.sugar (no slides);
  • 1, 5, Art.l.salt;
  • 1 tbsp.vegetable oils;
  • cooled boiled water (about 1 tbsp.).

method for preparing

1. Cabbage chop finely with a knife.

2. Carrots grate or chop with a knife as the cabbage.

3. Mix cabbage and carrots, add to them the spices and seasonings.

4. Add vegetable oil and boiling water.

5. Leave at room temperature for 7-8 hours.

6. Put the cabbage into the storage tank and put in a cool place.

tips when preparing sauerkraut

1. For fermentation, choose fresh, not frostbitten cabbage.

2. Make sure that the cabbage was not parasites.

3. Do not feel sorry when pickling salt.If salt is not enough, cabbage gone.

4. Do not buy iodized salt for pickling.

5. If you use sour oppression, then the cabbage will turn solid and crisp.Do not place the cabbage metal objects, this may affect its taste.

6. Fold the prepared cabbage disinfected containers.

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