Sauerkraut is a tasty and healthy snack that can saturate the human body with the necessary vitamins and minerals in winter and have a number of positive effects on it. From the article you will learn how to ferment and serve this dish according to an old grandmother's recipe at home.
Selection and preparation of ingredients
The success of the pickling depends on the quality of cabbage. When choosing a head of cabbage, you should buy dense, with the upper leaves of white color, crispy and sweet, which, when squeezed, emit a creak and weigh about 5 kg. They should not be damaged, rot, frostbite.
Important! If you stick to the lunar calendar, then the most delicious sauerkraut is obtained by fermentation in the days of the growing moon, when it is in the constellations of Aries, Taurus, Capricorn, as well as in the "men's days": Monday, Tuesday, Thursday.
The early varieties, varieties of Dutch and Chinese breeding, hybrids are not suitable for starter culture. The following is a step-by-step instruction for preparing a dish in the classic old Russian way, as our grandmothers prepared.
Classic Sauerkraut Recipe
35–40 minutes
Nutritional value per 100 g:
- Chop the cabbage. Chopped carrots.
- Combine chopped vegetables and mix them well with your hands, slightly pressing and rubbing them with your hands until juice appears.
- Mix salt and sugar in a glass.
- Put a small layer of vegetables in a three-liter jar and pour a little salt and sugar on it.
- In the future, continue to lay the vegetable layers, pouring them with a salt-sugar mixture to the top of the jar.
- The container should be shaken periodically to condense chopped vegetables.
- Tamp the cabbage.
- Insert the capron lid inside the can so that it serves as a load.
- Close the second nylon lid of the jar.
- Put the container on a saucer and place in a warm place for 3 days to start the fermentation process.
- Every day 2 times open the sourdough and pierce it to the bottom with a stick so that bitterness leaves the vegetables.
- After 3 days, place the jar in a cold place.
Video recipe
Did you know? The first to start cooking sauerkraut were the Chinese. The surviving documents contain information that in the III century. BC e. they soaked the leaves of a vegetable plant in rice wine and fed them the workers who erected the Great Wall of China.
Features of storage of blanks
Sour snacks should be stored in temperature conditions from 0 to + 4 ° C, in wooden barrels in the basement or in glass jars, closed or rolled up in a cellar, basement, refrigerator, on a closed balcony, unheated loggia.
Depending on the storage conditions, the shelf life of the pickled dish is from 8 to 24 months
In rolled up form, following the technology, the product can be stored in room conditions on mezzanines, in the pantry, kitchen cabinets, in the absence of sunlight, high humidity, away from heat sources.
Important! In order for sauerkraut to benefit the body, it is recommended that an adult healthy person eat no more than 200 g of this product per day.
Now you know how to cook sauerkraut according to a real old recipe. This method is good in that it can be carried out by any person, even one who has never before been involved in pickling. The main thing is to use the recommended amount of ingredients and observe the technology.
