Cooking description:
Juicy and crispy sauerkraut is an indispensable snack not only on the festive table, but also on weekdays. It can be served as a vegetable salad for side dishes and meat dishes, along with baked fish or sausages. Be sure to ferment your cabbage for the winter with this recipe if you like a sour snack. Store in the refrigerator after fermentation.
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Cabbage
Dish: Blanks / Salting
Ingredients:
- White cabbage - 1 Kilogram
- Carrots - 1 Piece
- Salt - 3 tbsp. spoons (top)
- Cold water - 600 Milliliters
- Citric Acid - 0.25 Teaspoons
Servings: 3-4
How to cook Sauerkraut with Citric Acid
Prepare the indicated ingredients.
Remove the top leaves from the cabbage, rinse and cut in half, chop in any way convenient for you: ribbons, squares, etc.
Peel the carrots and grate them on a fine mesh grater.
Add regular table salt and citric acid.
Thoroughly mix the entire contents of the container together with slight pressure so that the cabbage slices become soft, but keep their shape.
Tamp the whole mass into a jar, leaving some space on top. Pour in ordinary cold water, you can from the tap up to the container's shoulders. Leave at room temperature for three to four days. Release carbon dioxide bubbles every day to avoid a bitter taste.
After the specified time, the cabbage will be ready for tasting. Taste it and tweak it if necessary. Too sour taste can be leveled with sugar or honey by dissolving the sweetness in water and pouring cabbage into it.
Serve the finished dish on the table, squeezing out the brine and sprinkling with vegetable oil. You can add chopped onions to the sauerkraut for flavor.