Sauerkraut With Citric Acid - A Step By Step Recipe With A Photo
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Video: Sauerkraut With Citric Acid - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
Sauerkraut with citric acid turns out to be less colorful, but with a more pronounced sour taste. Such a product is ideal for adding to cabbage soup, borscht, making pie fillings.
Juicy and crispy sauerkraut is an indispensable snack not only on the festive table, but also on weekdays. It can be served as a vegetable salad for side dishes and meat dishes, along with baked fish or sausages. Be sure to ferment your cabbage for the winter with this recipe if you like a sour snack. Store in the refrigerator after fermentation.
Purpose: For lunch / For dinner / Inexpensive
Main ingredient: Vegetables / Cabbage
Dish: Billets / Salting
- White cabbage - 1 Kilogram
- Carrots - 1 Piece
- Salt - 3 tbsp. spoons (top)
- Cold water - 600 Milliliters
- Citric Acid - 0.25 Teaspoons
How to cook Sauerkraut with Citric Acid
Prepare the indicated ingredients. Remove the top leaves from the cabbage, rinse and cut in half, chop in any way convenient for you: ribbons, squares, etc. Peel the carrots and grate them on a fine mesh grater. Add regular table salt and citric acid. Thoroughly mix the entire contents of the container with each other with slight pressure so that the cabbage slices become soft, but keep their shape. Tamp the whole mixture into the jar, leaving some space on top. Pour in ordinary cold water, you can from the tap up to the container hanger. Leave at room temperature for three to four days. Release carbon dioxide bubbles every day to avoid a bitter taste.