Who among us doesn't like sauerkraut? Yes, this is more of a rhetorical question. With the onset of cold weather, everyone tries to salt the bucket as quickly as possible and please themselves and their loved ones. There are many recipes for delicious sauerkraut.
The fermentation process makes the vegetable soft, and it occurs due to the content of organic acids, mineral compounds and carbohydrates in cabbage.
Today we will share with you the most delicious recipes for this dish, cooked without brine. It is this product that has an excellent taste and remains crispy for a long time.
What are the advantages and disadvantages of this method
Let's start with a pleasant one and consider the advantages of "dry" sauerkraut:
- The taste of the dish turns out to be very rich.
- All the beneficial substances contained in cabbage are also present in the juice. The pickle turns out to be unnecessary.
The disadvantages include the following:
- When fermenting with a “dry” method, juice extraction may not occur due to the fact that the vegetable is too dry. But, as a rule, this does not happen with late varieties.
- Cabbage prepared in this way does not have a long shelf life.
How to choose the right cabbage
As in every case, it also has its own characteristics. A few tips for choosing the right vegetable:
- do not try to choose heads of cabbage that are too small, less than 1 kg. They have not yet had time to accumulate vitamins;
- when choosing, be guided by late varieties;
- do not buy damaged cabbages;
- try to get white heads of cabbage.
Further, when you have already prepared the cabbage for pickling, you need to prepare it. It is necessary to remove all the upper leaves, you do not need to wash the head of cabbage itself. It is better to shred by hand on a special board. This will create a thin and neat straw.
Which container to choose
Since pickling cabbage is an old Russian recipe, it has long been considered that the most suitable container is a wooden barrel. In such a container, cabbage is fermented and salted better, it acquires a truly original taste.
Note: if you have chosen a barrel for salting cabbage, then it is advisable to put a pallet under its bottom. This will save the barrel from premature decay, as there is moisture in the cellar.
How to salt cabbage
First of all, you need to know that salt is the main ingredient for pickling cabbage. Finely chopped cabbage is rubbed with it.
Let's take with you:
- 2 kg of cabbage;
- 3 medium carrots;
- about 50 grams of salt. Iodized one cannot be used;
- 1 teaspoon sugar.
Let's go to cooking
Once you've chopped the cabbage, add the carrots, then the salt and sugar. Sugar is added at will; in general, such an ingredient is absent in the classic recipe.
Next, mix all the ingredients well and mnem. As soon as the juice began to appear, put the cabbage in a container. More often a three-liter jar acts as a container. Then you need to put it under the press. It is better to leave a jar of cabbage warm, as the fermentation process begins.
As soon as on the 10th day you notice that lactic acid has appeared, you can assume that the dish is ready.
Favorite way of serving this dish with vegetable oil and onions. It tastes so much better. Enjoy your favorite taste and treat your loved ones and friends. It is especially useful during the cold season.
Read also: Let's figure out whether it is worth leaving the polycarbonate greenhouse open in winter or not.
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