Sauerkraut With Citric Acid - A Step By Step Recipe With A Photo

Table of contents:

Sauerkraut With Citric Acid - A Step By Step Recipe With A Photo
Sauerkraut With Citric Acid - A Step By Step Recipe With A Photo

Video: Sauerkraut With Citric Acid - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: How To Make The Easiest Homemade Sauerkraut 2023, January
Anonim

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

Sauerkraut with citric acid - photo step 1
Sauerkraut with citric acid - photo step 1

Prepare the indicated ingredients.

Sauerkraut with citric acid - photo step 2
Sauerkraut with citric acid - photo step 2

Remove the top leaves from the cabbage, rinse and cut in half, chop in any way convenient for you: ribbons, squares, etc.

Sauerkraut with citric acid - photo step 3
Sauerkraut with citric acid - photo step 3

Peel the carrots and grate them on a fine mesh grater.

Sauerkraut with citric acid - photo step 4
Sauerkraut with citric acid - photo step 4

Add regular table salt and citric acid.

Sauerkraut with citric acid - photo step 5
Sauerkraut with citric acid - photo step 5

Thoroughly mix the entire contents of the container together with slight pressure so that the cabbage slices become soft, but keep their shape.

Sauerkraut with citric acid - photo step 6
Sauerkraut with citric acid - photo step 6

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.

Sauerkraut with citric acid - photo step 7
Sauerkraut with citric acid - photo step 7

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.

Sauerkraut with citric acid - photo step 8
Sauerkraut with citric acid - photo step 8

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.

Popular by topic