Sauerkraut – is one of the oldest and most beneficial dishes of Ukrainian cuisine, which preserves the maximum of nutrients. The fermentation process is a natural fermentation, thanks to which ordinary fresh cabbage transforms into a true source of vitamins, probiotics, and enzymes that are beneficial for digestion. Sauerkraut contains a lot of fiber, vitamin C, and is an excellent option for strengthening immunity during the winter period.
In the fermentation process, it is important to use stone non-iodized salt, as it promotes the proper development of lactic acid bacteria, which ensure the fermentation process. Iodized salt can make the cabbage excessively soft, which will affect its taste and texture.
Time required: preparation – 20 minutes, fermentation – 4-5 days
Difficulty: 1 out of 5, if using pre-shredded cabbage, 2 out of 5, if shredding it yourself
Cost: low
We will need:
3 kg of cabbage (we bought pre-shredded)
150 g of carrots
1.5 l of cold drinking water
60 g of salt (it is very important to emphasize again that you should use stone non-iodized salt. Only such salt will make the cabbage crunchy)
20 g of sugar
optionally – bay leaf, allspice, and black peppercornsInventory:
1 plastic bucket with a volume of 8 l
1 plastic bucket with a volume of 5 l (to be used as a weight)
1 large polyethylene bag
продуктовий набір
Preparation
We made our life easier by buying pre-shredded cabbage (it is practically the same price as regular). If you cannot buy it, you can shred it using a cabbage shredder.We only need to grate the carrots and start preparing. For this, we transferred the cabbage into a polyethylene bag, slightly pressed it, added the carrots, and mixed thoroughly. We place the bag with the mixture of shredded vegetables into a larger bucket.
нашатковані овочі в мішку
We add sugar to the vegetable mixture. It is necessary as “food” for the lactic acid bacteria, which turn ordinary cabbage into sauerkraut.
додали цукор
To 1.5 liters of water, we added salt and mixed thoroughly with a spoon until completely dissolved.
додаємо сіль
вимішуємо до повного розчинення
We pour the salted water into the bag.
ось так
We release excess air from the bag and tie it at the top. We place a five-liter bucket filled with water on top. At this stage, it will serve as a weight.
зав'язуємо на найпростіший вузол
ось така конструкція вийшла в результаті
We leave the cabbage in a warm room and daily untie the bag for a few minutes to release excess gases. In 4-5 days during the fermentation process, the cabbage will ferment and be ready for consumption.
We pour the water out of the smaller bucket, transfer the cabbage from the bag into it, and pour the remaining brine so that it completely covers the cabbage. The finished product should be stored in the refrigerator. This cabbage can be consumed as a delicious standalone salad, seasoned with aromatic unrefined sunflower oil and finely chopped onions, as well as stewed, or used as a filling for dumplings or pies.
смачна та хрумка квашена капуста
