When serving fragrant and colorful young sauerkraut, be sure to sprinkle it with odorless vegetable oil, if desired, stir in the chopped green onions. Remember that you need to eat it within 2 days of cooking.
Main Ingredient: Vegetables / Cabbage / White Cabbage
Dish: Blanks / Pickling
- Young cabbage - 0.5 Kilogram
- Carrots - 0.5 Pieces
- Salt - 1 tbsp. spoon (with a slide)
How to cook "Young Sauerkraut"
Prepare the indicated ingredients.
Wash half a fork of sauerkraut in water, shake off excess moisture. If you have a large family, then you can ferment a whole fork, but remember that you need to eat it within 2-3 days after fermentation, since such a snack is not prepared for a long time. Slice the vegetable into ribbons and place in a deep bowl.
Peel the carrots, rinse in water and grate with fine cells. Add the grated mass to the container.
Add salt and gently mix the entire contents of the container, but without pressure, as is done with late varieties of cabbage. Young cabbage is tender, it will release juice when salted.
Gently put the whole mass in a jar and tamp. Place the jar in the refrigerator for a day or two, stirring occasionally.
After the specified time, remove the jar with the blank - its contents will be halved.
Put the young sauerkraut on bowls or on a dish, sprinkle with vegetable oil and serve. If you do not like a too salty product, then first rinse the snack in water and only then sprinkle with oil.