Crispy sauerkraut recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade sauerkraut is a live probiotic that is exceptional for gastrointestinal he alth and a good source of vitamin C. canned, and very economical. People who know recipes for crispy sauerkraut will never buy dubious canned vegetables in stores. To prepare this he althy dish, read the recommendations below.

Crispy Sauerkraut Recipe - What You Need

You will need:

1. Fresh cabbage.
2. A tool to help you chop it finely (food processor or good quality sharp knife).
3. S alt (it doesn't really matter which s alt you use, it's a matter of personal taste). The proportions of s alt should be approximately as follows: 3 tablespoons for every 2 kilograms of cabbage.

To make crispy sauerkraut (the recipe will be described below) delicious, you need to choose the right container. It is recommended to use a large glass jar that can hold four to five chopped heads. You can also take ceramic or wooden utensils, it is highly recommended not to use plastic basins or buckets. Cabbage should be stored at 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.

Crispy Sauerkraut Recipe

If you don't have a food processor, a vegetable chopping knife can be of great help. If you are using kitchen appliances, do not cut the cabbage too finely.

Once you've chopped all the heads, place the cabbage in a large container, add s alt, if desired - cumin, dill or other fragrant seeds. If you've made sauerkraut before and still have some juice left, it's a good idea to add it to a new batch - it will act like a starter.

Already while mixing with s alt, you will notice that the cabbage will release juice. This is a very good indicator. As soon as you begin to transfer it to another container, press the cabbage down with sharp movements, allowing the liquid to rise. Then place some kind of 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 keep out the flies.

Placecontainer in a place protected from light, where it will be cool, but not cold. To make sure the temperature stays right, you can place a thermometer in this room. Depending on temperature conditions and the amount of s alt, crispy sauerkraut (the recipe described above must be strictly followed) can be ready in a week. Taste it periodically and pay attention to the smell.

When you are sure that the dish is ready, divide it into small jars, cover with lids and keep in the refrigerator. This delicious crunchy sauerkraut can be eaten in soups or on its own. Be sure to save some juice to speed up your next batch!