How to Make Crispy and Juicy Sauerkraut
When choosing a method for making sauerkraut, it's best to choose a recipe without vinegar. This will result in a healthy fermented product that's safe for children.
Many home cooks struggle with insufficient cabbage juice, so it's worth trying brine pickling. You won't need to crush or mash the cabbage, and you'll get a crispy, juicy product.
It's best not to add garlic to the pickled cabbage, otherwise it will become soft. Try fermenting cabbage with sweet apples and carrots. This way, you won't need to add refined sugar to the brine, and the dish will be completely diet-friendly.
To prepare this snack quickly, take advantage of the warmth of a room. Place the jar of cabbage near a hot radiator or in a bowl of hot water. This way, the dish can be ready within 24 hours. Better yet, prepare several servings at convenient intervals, tailored to your individual needs, and enjoy a crispy and juicy snack.
You will need:
- cabbage – 0.5 heads,
- carrots – 1 piece,
- apple – 1 piece,
- bay leaf – 2 – 3 pieces,
- cumin – 0.5 teaspoon,
- cloves – 3 buds,
- allspice – 5 peas,
- salt – 2 tablespoons,
- water for brine – 1 liter.
How to make sauerkraut
Remove the outer leaves and stalk from the cabbage, shred with a shredder. Place in a large bowl.
Grate the carrots using a Korean vegetable grater and add them to the cabbage.
Wash and dry the apple, cut into slices, and add to the bowl.
Break the bay leaf into pieces and place in a bowl, add the spices to the mixture.
Mix vegetables, apples and spices evenly.
Place the ingredients in a suitable jar, not filling to the top.
Prepare the brine. Place rock salt in a mixing glass. Do not use iodized salt.
Add hot boiled water to the glass and stir until the salt dissolves. Cool to 40 degrees Celsius.
Pour the brine into the jar so that it completely covers the vegetables.
After 10 to 12 hours, bubbles will form in the jar. Pierce the cabbage to the bottom with a wooden skewer twice a day to remove air.
Place the finished product on a serving plate.
Sprinkle with green onions and drizzle with vegetable oil.
The cabbage turns out juicy, crispy, and balanced in salt and acidity.
