Sauerkraut is one of the most popular dishes. There are many recipes for how to cook it correctly. The appetizer is not only tasty, but also healthy. I pickle cabbage at home, at room temperature. I want to share a few secrets of how to do it correctly, observing the technology.
How long does it take to ferment cabbage at home
Sauerkraut is one of my favorite ways to get a tasty and simple dish that I eat almost every day and serve to the festive table.
It is prepared for several days, and the fermentation period depends on the following factors:
- variety of cabbage;
- ambient temperature;
- the amount of salt.
To get a tasty preparation, I recommend giving preference to varieties with medium and late ripening periods - they are stored for a long time, excellent for fermentation, have high taste, they have a large amount of vitamins and minerals.
Most of all I liked the following varieties:
- Glory;
- Present;
- Belarusian;
- Moscow late;
- Snow White.
Cabbage of these varieties is high in sugar, which contributes to the fermentation process.
The required amount of salt
The taste of the finished snack, as well as its shelf life, is directly dependent on the amount of added salt. I believe that the optimal amount is 2% of the total weight of cabbage - for 10 kg of finely chopped vegetable, I use 200 g of coarse table salt.
I discovered this formula for myself through trial and error, and have been using it for a long time.
The second, but no less important factor is the conditions under which the cabbage ferments.
Optimal conditions for fermentation
I place my workpiece in the kitchen, where it is light, and the temperature is in the range from 18 to 22 ° C. With such indicators, the active fermentation process takes about 5-6 days. At the same time, the maximum amount of nutrients is preserved, and harmful microorganisms die.
Once a day, I pierce the cabbage with a stick so that the process runs evenly.
After 5 days, you need to slow down fermentation by placing the container in the refrigerator.
In my opinion, the most delicious snack is obtained if the cabbage is fermented for 5 days at a temperature of 21 ° C. Then the dish acquires an unusual salty wine taste. With the further process, it will change to sour-salty.
If fermentation took place at a higher temperature, then the taste and color of the dish will suffer. It will be ready for use for 4 days.
If the temperature is below 18 ° C, then the preparation will take from 1 to 2 months.
To understand that the dish is ready is simple:
- Foam has ceased to form on the surface.
- No bubbles.
- The brine has become almost completely transparent.
If you taste it, the cabbage will be sour and salty and crunchy. A small amount can be transferred to a plate and left without brine for 3 hours. If the taste is preserved, the appetizer is ready.
Also, a decrease in volume indicates that the product is ready. From 12 kg, I get about 10 kg of sauerkraut.
How to ferment cabbage correctly
I really love this dish and have tried a lot of recipes. But the general principle remains the same.
First of all, I recommend paying attention to the vegetable itself:
- It should be of medium or late ripening varieties.
- Large and white - such heads of cabbage have the largest amount of sugar.
- Thick and crispy.
I start preparing the harvest in late autumn or winter - 3 months after harvesting. This period is necessary for cabbage in order to stock up on the optimal amount of sugar.
For cooking, use wooden barrels or ceramic containers. I prefer 3 liter glass jars.
I carry out the procurement as follows:
- I wash the heads of cabbage thoroughly under warm running water.
- I delete the top 3 sheets.
- I cut each head of cabbage into 4 parts and finely chop it with a knife or a special shredder.
- I put it in a jar in dense layers.
- Sprinkle each one with 20 g of salt.
I add to the classic recipe:
- cranberries;
- Dill seeds;
- apples;
- hot peppers.
Then I fill it with water and put it under oppression.
This is how delicious sauerkraut is made. I store the finished dish in the refrigerator or cellar.
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