Sauerkraut is considered a national dish of many countries: Belarus, Bulgaria, Ukraine, Germany, Poland, Czech Republic and, of course, Russia. Many people add sauerkraut to salads or eat it as a main side dish or snacks, after adding onion chopped in half rings and seasoning with fragrant homemade vegetable oil. There are many options for salting, and each of them has found its fans. However, there is an ingredient that makes sauerkraut especially flavorful, tasty and crunchy.
The classic recipe for sauerkraut has been known to many housewives since school. In the Soviet Union, more than one lesson was assigned to study the process. For those who have forgotten how to do this, let us recall the main components of this simple dish: for 2 kilograms of fresh cabbage, 200 grams of carrots and 3 tablespoons of salt are needed.
Many experienced housewives also add caraway seeds - it gives an unusually pleasant aroma and taste. Weed can be purchased without any problems at any spice shop or supermarket. The main thing is not to use ground seeds, but whole ones. You only need a small handful of them.
Let's remember how to properly ferment cabbage according to an old grandmother's recipe with the addition of a "secret" ingredient.
We shred cabbage in any convenient way. If there is no electric harvester, then an ordinary vegetable cutter will quickly and efficiently cope with this. It is important to chop the vegetable as small as possible, so the final product will be more juicy and crunchy.
We put the cabbage in a container of the required volume and add salt. Then we carefully mash it until the juice begins to stand out.
Pour the carrots and cumin, previously grated on a medium grater, into a bowl with cabbage and mix again.
Then we tamp the cabbage as tightly as possible in a three-liter jar, leaving a little space on top for the juice, which will stand out abundantly during the fermentation process.
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We leave the container on a dish with high edges at room temperature for three to four days. Then the finished cabbage should be removed to a cold place: refrigerator or basement.
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With the addition of sauerkraut flavored with caraway seeds, incredibly tasty salads, cabbage soup and hodgepodge are obtained. Bon Appetit!
Take note a simple recipe for delicious and healthy cabbage that does not need to be fried or stewed.
A source: https://novate.ru/blogs/041020/56258/