Quick sauerkraut in a jar
Sauerkraut retains all its beneficial properties, making it the best method of preparation. This recipe is a quick one, as the snack is prepared right in the jar and can be enjoyed within 24 hours. It is fermented without vinegar, so it turns out not only tasty, but also healthy, which is especially important during the cold season.
You can quickly make a delicious salad from sauerkraut by simply adding onions, herbs, and vegetable oil. This dish pairs especially well with potatoes.
This cabbage is a great appetizer for both everyday and festive meals. And, of course, let's not forget everyone's favorite vinaigrette – it's especially delicious with homemade cabbage.
Ingredients:
- cabbage – 1.5 kg,
- carrots – 2 pcs.,
- water – 1.5 l,
- salt – 2 tbsp.,
- sugar – 2 tbsp.
How to make sauerkraut in a jar
Let's prepare all the necessary ingredients. Take any bowl or saucepan, pour in one and a half liters of clean drinking water, and add salt and sugar. Stir the water until the grains are completely dissolved. Set the brine aside for now. Remove the outer leaves from the cabbage head. Cut the head in half and finely shred; you can use a grater.
Wash the carrots under running water and peel them. Grate the peeled carrots on a medium or fine grater.
Mix the cabbage and carrots well in a deep bowl, kneading them slightly with your hands.
Take a clean jar, pack the cabbage tightly, and, if desired, place bay leaves and peppercorns between the layers.
Fill the cabbage with brine almost to the top, leaving 1 cm to the edge, cover the neck with gauze and leave at room temperature for one day.
Next, cover the cabbage with a lid and refrigerate. Serve sauerkraut as an accompaniment to any meal.
Bon appetit!
Valentina
This recipe is tried and tested, but I boil the water, let it cool, meanwhile I shred the cabbage and carrots, add bay leaves and allspice, fill the jars tightly and pour in warm brine. The next day I pierce the cabbage with a wooden spatula, cover the jar with gauze and put a glass of water in it. On the third day I eat, and I have a very pleasant appetite, and I wish you all the best.
Valentina
This recipe is tried and tested, but I boil the water, let it cool, meanwhile I shred the cabbage, carrots, add bay leaves, allspice, fill the jars tightly and pour in warm brine. The next day I pierce the cabbage with a wooden spatula, cover the jar with gauze and put a glass with
On the third day I eat, and I have a very pleasant appetite, and I wish you all the best.