It is difficult to find a person who does not know what a sauerkraut is. Her recipes great many and choose a verified, really tasty, becomes more and more difficult. Some hostesses prefer a characteristic peppercope in the cabbage, while others put an apple in it and enjoy the sweet aftertaste. To understand what taste you like it and your family, try to make a classic sauer cauldron almost without additives. This appetizer is also suitable for a festive table, and to a conventional family dinner. The sauerkraut is especially valued, which remains crispy, not a water-mounted, but juicy. Thanks to this article, your first experiment in the preparation of sauerkraut will be successful and tasty.
What is needed for cooking sauerkraut
To begin with, you will need a glass vessel in which you will withstand your cabbage. As a rule, hostesses use a regular jar for three or five liters. Rinse the jar well and pre-dry it.
On the Internet, you can meet recipes in which the cabbage is dumping in a bucket or pelvis. These methods are rather risky, as the vessel should be tightly closed, which you will not do with a bucket. Cabbage can turn out to be sluggish, not crispy, even a little soft. For the first of your experiments, it is better to use a jar.
- In addition to the bank, you will need a cabbage kochan weighing 2-2.5 kg.
- 2 large carrots.
- Salt cavalous.
- Lavra sheets.
- Pepper black in peas.
- Sugar.
Of auxiliary tools: trowel or a blender, a dense cover for cans, cooking utensils.
Cabbage recipe home
First you have to prepare cabbage brines. From the proportions of spices in the brine will depend on the finished sauerkraut. Better to take such proportions spices on two liters of water:
- Salt 2 tablespoons.
- Sugar 2 tablespoons.
- Three laurel leaf.
- 5-6 Goroshkov fragrant black pepper.
The very process of making brine is as follows:
- The pan pour about two liters of water and bring to boil.
- Throw in her bay leaf and allspice.
- Leave to simmer for about 10-15 minutes.
- As soon as the time will pass, add salt and sugar.
- Leave the brine off at the plate.
Prepare it simple enough, but the most important secret is the ratio of spices in the brine. If you add too much sugar - it will be sweet, and cabbage will lose its crunch can get sluggish. If you put too much salt, the cabbage will also be a salt that is not typical of it. Less is not recommended to put two tablespoons salt.
Now you need to cook the cabbage and carrots:
- Grater grate the entire carrot and cabbage all. Leave the core of head, as it can taste bitter if cabbage is young.
- You need to mix the cabbage and carrots in a separate bowl, the composition was homogeneous.
- Now take a clean, dry jar. You can put it in the composition of the layers.
- The entire bank should have 5-6 layers.
Driving putting some layers there for a reason: you are trying to post the first layer, put him bay leaves, pour the brine, while he will not hide cabbage. Then lay out the same way the second layer. On the upper layers of cabbage you need to press it slightly with a spoon until it is firmly allocated.
An important point: the brine should cover the cabbage completely, otherwise it will be dark and would not be as tasty or completely spoiled. Squeeze the cabbage with a spoon so that it does not protrude from the brine.
Close the jar lid with holes or take the gauze and wrap the top banks, securing the band. Put the jar on any plate, so as brine may exit gases from the jar and poured.
After 2-3 days, cabbage is ready. Spread it on the jars and transfer to the refrigerator. If your kitchen is warm, it is only two days. Better to keep the cabbage in cooking time at a temperature of 20-25 degrees.
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