I'll tell you how to make a quick sauerkraut, which will save you time in the process and will delight you with the result at the end of cooking. I recommend that you decide on this experiment!
Cooking description:
I just love this recipe! There is no need to fiddle with large containers, with a load.. It is much easier and no less tasty to ferment cabbage in jars. The cabbage turns out to be crispy, sweet and sour in taste. I recommend taking note of my recipe. Delicious preparations and bon appetit!
Purpose: Summer
Main ingredient: Vegetables / Cabbage
Dish: Blanks / Fermentation / Sour
Cuisine geography: Russian cuisine
Ingredients:
- White cabbage - 1 Kilogram
- Salt - 3.5 Teaspoons
- Water - 180 Milliliters
Servings: 10
How to cook "Sauerkraut for one, two, three"
Chop the cabbage finely. Send the cabbage into a large container and lightly brush with your hands, sprinkle with salt and leave for 5 minutes. Tamp the cabbage into a clean dry jar, wringing it out beforehand. Leave some space in the jar and add the brine (water mixed with the cabbage juice that comes out). Close the jar with a lid and leave for 7 days at room temperature. For the first 2-3 days, make sure the cabbage is completely covered with liquid, otherwise add water. After a while, transfer the jars to a cool place.