How to ferment cabbage so it's crispy
The chances of purchasing truly high-quality sauerkraut at the market or in a store are practically zero. The problem is that sellers are simply interested in making money, and fermenting cabbage naturally, without adding acetic acid, is unprofitable and takes too long. But no problem. You can take the time to make some excellent pickled cabbage for yourself.
This recipe will tell you how to ferment cabbage for the winter in jars so that it is incredibly crispy, juicy, and incredibly healthy.
Indeed, the health benefits of sauerkraut are endless. It contains a huge amount of vitamin C and a host of other health benefits. This crispy cabbage is a great way to add variety to your diet and even surprise your guests.
Sauerkraut can be eaten plain or as a salad, dressed with aromatic sunflower oil and topped with a small chopped onion. It's a delicious and incredibly healthy appetizer, just like our grandmothers used to make.
List of ingredients:
- 1000 g white cabbage,
- 100 g carrots (peeled),
- 1.5 tbsp. table salt.
How to make sauerkraut
Remove any spoiled leaves from the cabbage head. Wash and finely shred.
Peel, wash, and shred the carrots, just like the cabbage. Combine the vegetables in a bowl and add table salt.
Next, mix everything thoroughly with your hands. Press the vegetables lightly to release the juices.
After this, cover everything with a plate and place a weight on top, such as a jar of water. Leave the cabbage under the press for two to three days at room temperature. Periodically prick the cabbage with a spoon to release any accumulated gas.
After two or three days, tightly pack the cabbage together with the extracted juice into a glass container and sterilize for 10 minutes after boiling.
Next, seal the jars with clean lids and keep them upside down for 24 hours. Store in a cool place.
Bon appetit.
Galina
Nobody ferments in such a small container. Usually a 3-liter jar or enamel bucket. And you have to wait a week.
Right
Right
Tatiana
Have you been keeping it for a week? Does it not turn sour?
Olga
Firstly, never mash cabbage and carrots together; when cabbage mixes with carrot juice, it looks unsightly.
Second, for every ten kilograms of cabbage, use two hundred grams of salt, no more. Tablespoons vary, so it's best to weigh them. Alternatively, for every ten kilograms, use a faceted glass of salt, rimmed to the top.
Third, why sterilize cabbage? If it's fermented properly, it can be stored until summer. The main thing is that the storage temperature is constant.
When you learn to think and analyze when writing recipes. Or let them swear and complain, as long as more people write and the ratings are higher.
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Thanks for the tip on salt. Could you please tell me how much carrots I need for 10 kg and what spices? Please!
Elena
For example, I add enough salt so that it's slightly noticeable—for example, a little saltier than for a salad. Carrots—to taste...
Evgeny
I understand that the author sterilizes all her preparations, without distinguishing between canning, pickling, and fermenting. But two days isn't enough for fermentation. And room temperatures vary. If the cabbage ferments at 18 degrees Celsius, give or take one degree, for 4-5 days, and then is stored in the cellar at 4-6 degrees Celsius, no sterilization is required. To prevent the sauerkraut from going sour, you need 200-220 grams of salt per 10 kg of cabbage. Then, provided the temperature conditions are met, you're guaranteed to have delicious cabbage. And no grinding, just stirring.
Victor
And you need un-iodized salt, otherwise the cabbage will boil.