Quick sauerkraut with spices
It's autumn, which means it's fruit and vegetable season. Over the summer, many have enjoyed delicious, light vegetable salads.
We invite you to check out this recipe for delicious sauerkraut with spices. This appetizer is a quick-prepare dish, meaning it's very easy to make and doesn't take much time.
It's worth noting that you can adjust the spices to suit your taste. Each time you experiment, you'll discover a new, original flavor, similar to that of seemingly ordinary sauerkraut.
List of ingredients:
- white cabbage – 1 kg,
- large carrot – 1 pc.,
- salt - 2.5 tbsp.,
- sugar – 1 tbsp.,
- vinegar - 30 ml,
- water – 250 ml,
- spices: cloves, black and allspice peas.
How to make sauerkraut with spices
We wash cabbage and carrots under running water.
Peel and grate the carrots on a coarse grater. You can also cut the carrots into slices or sticks.
Next, chop the cabbage into thin strips.
Combine the vegetables. Mix them with your hands, pressing lightly to release the juices.
Add salt, sugar and mix again, pressing down on the vegetables.
Now prepare the brine. Add the spices to the water and bring it to a boil. Then add the vinegar and remove the brine from the heat.
Pour the brine and spices over the vegetables to the very top.
Next, cover the container with a plate or lid and leave it there until it cools completely. Once the cabbage has cooled, store it in a cool place for two or even three days. Periodically, lift the plate and stir the cabbage.
After two or three days of preparation, you can transfer the finished cabbage into a clean jar and store it in the refrigerator.
Serve the cabbage, preferably seasoned with vegetable oil and green or onion.
