Sauerkraut is a very useful product, probably everyone knows this. It has a mass of trace elements and vitamins, so necessary for man. Not for nothing in the Slavic villages, this type of pickling has a centuries-old history. Culinary expert from the program “Everything will be delicious!” tells how to cook it at home in an ordinary kitchen, so that it turns out to be moderately sour and crunchy. So, to your attention - a method for preparing sauerkraut from Alla Kovalchuk. More precisely, there are several of them. Here are both classic and “fast” options.
1 option for cooking sauerkraut from Alla Kovalchuk
According to this method, widely used among the people, cabbage is cooked for about 5 days or a week, after which it reaches a characteristic, "bazaar" or "like grandmother's" taste. And another thing: it does not use vinegar and sugar, as in the Korean-Chinese version.
Ingredients
We need: two large forks of cabbage (about 4 kg), one or two carrots, pieces of five currant leaves, a couple of horseradish leaves, several leaves of laurel, a dill branch with a seed, peas of bitter pepper - 5 pieces. Salts take 100 grams (3-4 large spoons without top). Sugar and vinegar - in the ban for this recipe for sauerkraut from Alla Kovalchuk.
Cooking pickles
- Heads of cabbage we clear from the topmost leaves. Wash and cut from the legs in half.
- We shred cabbage with a special knife (if not, then an ordinary kitchen one, only large and sharp, will do). Strips should be up to 5 mm thick. We do the length arbitrarily, as it happens.
- Coarse three carrots on a grater. Mix with cabbage. We introduce salt (only without iodine). We remember a little with our hands so that the mass starts up juices. Let it stand a little.
- We spread the raw materials in prepared, rather large in volume dishes. It can be a barrel, ceramic or wooden, a large can of glass. Do not forget to lay the bottom with several cabbage leaves, leaves of currant, laurel and horseradish, previously washed. Peppers are also there, and on top is cabbage and carrot mass with juices.
- Stacked cabbage must be crushed with a fist or mashed squeeze, and squeezed with oppression from above. In the form of it, a dumbbell or a jar of water, corresponding in size, looks good.
- Leave the pickle at room temperature for 3 days. Twice daily it is necessary to pierce the cabbage to the bottom, so that carbon dioxide comes out more actively. And remove the foam that forms.
Then we put the pickles in a cooler place, continuing to monitor the process. Maximum in a week - done! The method of preparing sauerkraut from Alla Kovalchuk can be used in any kitchen. You just need to be patient until the mass is fully ripe, and then remove it to the bottom of the refrigerator. It can be stored there for a longer time.
Sauerkraut. Crispy Recipe by Alla Kovalchuk
Actually, this dish is for the hasty. Many true foodies will not like sugar and vinegar added here. But if you do not like to wait, but want to ferment cabbage quickly, in one day, then the following recipe for sauerkraut from Alla Kovalchuk is offered. To do this, take: cabbage 3 kilograms, pumpkins - 200 grams, a glass of sugar, one orange, a liter of water, a third of a glass of apple cider vinegar, two small tablespoons of salt and a third of a glass of vegetable oil.
Simple cooking!
- We prepare cabbage, as in the first recipe.
- We rub the pumpkin coarsely. Cut the orange with the peel, but without seeds.
- Mix everything and add sugar. We lay out the mass in the prepared dishes.
- We make a pickle or pickle. To do this, mix water with salt, sugar, vinegar and oil. Bring to a boil.
- Pour the boiling marinade into the container. Done the next day!