Crispy Sauerkraut
Description
A preservation recipe without unnecessary complications. Fermenting cabbage is very easy—the main thing is to follow the essential tips, and then the kraut will turn out crisp, not bitter, and not too salty. Store sauerkraut in brine in the refrigerator or in a cold place—cold “stops” fermentation, and it keeps beautifully until spring. If you like, rinse it before serving, dress it with vegetable oil, and mix in finely chopped yellow onion. Serve at the table or keep it in the pantry.
Instructions
- 1
Step 1
Prepare the listed ingredients. Be sure to buy a late-season variety of white cabbage—the head must be white, not green.
- 2
Step 2
Remove the outer leaves from the cabbage head; they serve a protective function, so they are not used for fermenting. Cut the head in half and shred the cabbage into large or medium strips.
- 3
Step 3
Peel the carrots, rinse them in water, and grate on a coarse grater directly over the shredded cabbage.
- 4
Step 4
Add the salt and rub it thoroughly into all the cut pieces, mixing with gentle pressure so you don’t turn them into mush. Let stand at room temperature for 30 minutes—the pieces will release their juice.
- 5
Step 5
Fill a jar or another tall-sided glass container with the prepared slices and pour in the remaining juice. Pack down as firmly as possible so all the cabbage is covered with juice. Place in a cool spot and leave for 3–5 days, depending on the room temperature.
- 6
Step 6
Every day, be sure to pierce the entire mass all the way to the bottom with a wooden skewer to release carbon dioxide bubbles. If you skip this step, the cabbage will taste bitter and the whole batch will spoil. Let it ferment for about 3 days, then taste it. If it has not soured enough yet, ferment for 2 more days, remembering to release the carbon dioxide.
- 7
Step 7
When the sauerkraut tastes slightly salty and tangy and is crisp, it is fully ready! If you like, you can drain it in a colander and then transfer it to a bowl or salad bowl, drizzling it with vegetable oil. You can rinse it and add it to soups and main dishes, or fry it with onion in a skillet. Either way, it is very tasty.
- 8
Step 8
Enjoy your meal!