The author of the blog “Irishka's Creations from Yakutia” (18+) on the Zen platform (12+) shared the perfect recipe for sauerkraut. Thanks to one trick, the cabbage turns out “super-crispy” and not over-salted, and it cooks much faster. EAOMedia news agency will tell you the details.
Ingredients:
- Cabbage – 3 heads
- Carrots – 3 medium
For the brine:
- Water – 5 liters
- Rock salt – 350 g
- Sugar – 3 tablespoons
What to do:
In a saucepan, combine 3 liters of water, salt and sugar. Heat, stir until salt and sugar are completely dissolved. And remove the finished brine from the heat and let it cool.
Chop the cabbage and grate the carrots. Mix everything. Pour 2 liters of cold water into another container, add the prepared cooled brine.
Next is a trick from the author: dip the cabbage and carrots in a salty solution, rinse well with your hands, then squeeze out and put in a container for fermentation.
Place a bend on top. Ferment at room temperature until foam appears for a couple of days. But do not forget to pierce the cabbage with a wooden stick to release the bitterness.
That's all, in a day or two the cabbage will be ready. Thanks to the author's recipe, it will be crispy, juicy, without unnecessary spices. But be sure to keep it refrigerated.
