Young Sauerkraut - A Step By Step Recipe With A Photo
Table of contents:
Video: Young Sauerkraut - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
If the season of sauerkraut is long over, it doesn't matter, because you can ferment young cabbage in the spring. The main thing is not to grind the cut with salt and keep it for no more than a day.
Cooking description:
When serving fragrant and colorful young sauerkraut, be sure to sprinkle it with odorless vegetable oil, if desired, stir in chopped green onions. Remember to eat it within 2 days of cooking.
Main ingredient: Vegetables / Cabbage / White cabbage
Dish: Blanks / Pickling
Ingredients:
- Young cabbage - 0.5 Kilogram
- Carrots - 0.5 Pieces
- Salt - 1 tbsp. spoon (with a slide)
Servings: 1-2
How to cook "Young Sauerkraut"
Prepare the indicated ingredients. Rinse half a fork of sauerkraut in water, shake off excess moisture. If you have a large family, then you can ferment a whole fork, but remember that you need to eat it within 2-3 days after fermentation, since such a snack is not prepared for a long time. Cut the vegetable into ribbons and place in a deep bowl. Peel the carrots, rinse in water and grate with fine meshes. Add the grated mass to the container. Add salt and gently mix the entire contents of the container, but without pressure, as is done with late varieties of cabbage. Young cabbage is tender, it will release juice when salted. Gently put the whole mass in a jar and tamp. Place the jar in the refrigerator for a day or two, stirring from time to time. After the specified time, remove the jar with the blank - its contents will be halved.
