Home-made sauerkraut is a living probiotic, extremely beneficial for the health of the gastrointestinal tract, and also a good source of vitamin C. In addition, it does not have harmful substances in its composition, as it is not canned, and is very economical . People who know the recipes for sauerkraut crispy will never buy dubious canned vegetables in stores. To make this healthy meal, read the recommendations below.
Crispy sauerkraut: recipe - what you need
You will need:
- Fresh cabbage.
- A tool that will help you chop it finely (a food processor or a good quality sharp knife).
- Salt (it doesn't really matter which salt you use, it's a personal matter of taste). The proportions of salt should be approximately the following: 3 tablespoons for every 2 kilograms of cabbage.
In order for crispy sauerkraut (the recipe will be described below) to be tasty, you need to choose the right container. It is recommended to use a large glass jar that can accommodate four to five chopped heads. You can also take ceramic or wooden dishes, it is highly recommended not to use plastic pots or buckets. Cabbage should be stored in a cool temperature: ideally around +15 degrees. At higher temperatures, it will simply deteriorate and harmful bacteria will start to breed in it , and if it is too cold, fermentation will stop. Therefore, it is advisable to store the container in a basement or similar room.
Crispy sauerkraut - recipe for cooking
If you don’t have a food processor, a special knife for chopping vegetables can be of great help. If you use kitchen appliances, do not chop the cabbage too finely.
Once you chop all the heads, put the cabbage in a large container, add salt, if desired - caraway seeds, dill or other fragrant seeds. If you prepared sauerkraut earlier, and you have a little juice left with it, it is advisable to add it to a new batch - it will act as a sourdough.
Already during mixing with salt you can notice that the cabbage will let the juice. This is a very good indicator. As soon as you begin to transfer it to another container, with sharp movements, press the cabbage down, allowing the liquid to rise. Then place some load on top to keep the cabbage immersed in the liquid. For this purpose a clean smooth stone or stone slab is suitable. Cover the cabbage with a cloth or a lid to protect it from flies.
Place the container in a dark place where it will be cool but not cold. To ensure that the temperature remains suitable, you can place a thermometer in this room. Depending on the temperature conditions and the amount of salt, crispy sauerkraut (the recipe described above must be strictly observed) can be ready in a week. Try it periodically and pay attention to the smell.
When you are sure that the dish is ready, put it in small jars, cover and keep in the refrigerator. This delicious crunchy sauerkraut can be used both in soups and on its own. Do not forget to save some juice to speed up the preparation of the next batch!