Here's a tried and tested recipe for making crispy sauerkraut. Sour cabbage in brine, with the addition of cloves, allspice and bay leaves. The fermentation period depends on the air temperature. In the heat of summer, the cabbage will be cooked faster. Therefore, check its readiness every day.
Purpose: Inexpensive / Summer
Main Ingredient: Vegetables / Cabbage
Dish: Blanks / Pickling / Salted
Geography of cuisine: Russian cuisine
- White cabbage - 3 Kilograms
- Carrots - 1 Piece
- Salt - 100 Grams
- Sugar - 75 Grams
- Bay leaf - 2 pieces
- Allspice peas - 5 Pieces
- Cloves - 5 Pieces
- Boiled water - 2 Liters
Number of Servings: 10
How to make Crispy Sauerkraut
We need the following ingredients. Wash the vegetables, peel the carrots.
Pour boiled cold water in a saucepan, add salt, sugar, stir thoroughly. Finely chop the cabbage, grate the carrots on a coarse grater, mix.
Pour 1 liter of brine into a 3-liter jar, put half of the cabbage with carrots, tamp, put cloves, allspice, bay leaf. Tamp the remaining cabbage to the top of the jar, add pepper, cloves, bay leaves. Top up the brine so that it covers the cabbage, cover the jar. Place the jar of cabbage in a bowl (the brine will flow out of the jar) in a warm place for 3-5 days. The fermentation time depends on the air temperature. Pierce the cabbage with a knife (or skewer) every day. Then store the cabbage in a cool place.