Composition / ingredients
Step-by-step cooking
Step 1:
For pickling, choose late varieties of flattened cabbage, they have a denser structure and if done correctly, they make juicy and crispy sauerkraut. Chop the cabbage with a medium-sized straw, in any way convenient for you - with a sharp knife, a special grater.
Step 2:
Grate the carrots on a coarse grater and add to the cabbage.
Step 3:
I also added a handful of cranberries, but if you don't like it, you don't have to do it.
Step 4:
Divide the resulting mass into parts and remember well to make the juice stand out.
Step 5:
Tightly tamp the cabbage with carrots and cranberries into a large saucepan.
Step 6:
Place a plate on the cabbage, place some kind of oppression on top. I have a jar of water. Place a large dish or a larger saucepan under the bottom so that excess juice flows into them, which will stand out. Cabbage in this position should be fermented for three days at room temperature.
Step 7:
Every day you will need to remove the oppression, the plate and make holes to the very bottom so that excess gases come out. It is necessary to do this so that the cabbage does not turn out bitter. I performed this operation three times a day.
Step 8:
In three days the cabbage will be ready. From this amount of ingredients, a three-liter jar of cabbage is obtained. But I prefer to make blanks in small jars with a volume of 0.3 and 0.5 ml. Sterilize the jars in a convenient way for you - in a water bath, in a microwave or in the oven, tamp the cabbage into jars and roll it up.
Sauerkraut according to this recipe turns out exactly how I like it - juicy and crispy. In addition to the taste, cabbage also turns out to be useful, because it is fermented in its own juice. It is very tasty to fill such cabbage with vegetable oil, add onion cut into rings to it and serve it together with boiled potatoes and chopped bacon. Please your loved ones, be sure to cook sauerkraut according to this recipe!
The shelf life of sauerkraut directly depends on the ambient temperature:
- in the cellar and in the refrigerator, subject to the tightness of the container and compliance with the temperature regime from 0 to +4 degrees, the product remains usable for up to 5-8 months;
- it is stored frozen for up to a year (you can put the finished sauerkraut in plastic bags, seal it tightly, leaving enough space for the brine to freeze, and put it in the freezer);
- at room temperature, the product will deteriorate in 3 days;
- at a temperature of + 10 degrees, cabbage will stand no longer than 10-15 days.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
