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Sweet and sour sauerkraut recipe

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I don’t know about you, but in our family sauerkraut . Well, honestly, not a single cold season can do without it. Of course, many recipes for its preparation have been in my culinary arsenal, but, to my great surprise, the simplest of them turned out to be the most delicious.

The most important thing is that after 3 days you can enjoy crispy sweet and sour sauerkraut, which is combined with potatoes and buckwheat, and just as a snack it always goes with a bang.

In this article, I want to share with you this wonderful recipe, which, at one time, I “dug out” in my grandmother’s culinary notebook.

In order to prepare a three-liter jar of sauerkraut, we need:

Cabbage - 1 pc.;

Carrots - 2 large copies or 3 small ones;

Water - 2 l;

Salt - 3 tbsp. l;

Sugar - 2 tbsp. l.;

Bay leaf - 2 - 3 pcs.;

Peppercorns - 5 pcs.

The process begins with cutting cabbage . I used to use an ordinary knife, but then I bought a special cut - what can I say, the difference is just huge - the cabbage turns out to be all the same size, and it takes much less time to shred.

Then my carrots and three on a coarse grater.

We mix the chopped vegetables either in a large bowl, or just on the table, and then tamp well into a jar. Since my hand cannot get through the neck, I help myself with a spoon with a long handle or a rolling pin.

The next step is brine . Add salt to the water, put on the stove and bring to a boil. We put lavrushka and pepper in a jar of cabbage, and then pour it with cooled brine, first I put the jar in a deep bowl.

In this form, the cabbage should stand for a couple of days, moreover, during this time it is necessary to release air from it several times - you can help yourself with a long knife.

After two days, drain the brine, it is most convenient to do this through a lid with holes, and then, having dissolved sugar in it, pour it into a jar again. After that, put the cabbage in the refrigerator for another 1 day and - voila! Delicious sauerkraut is ready!

This is how easy it is to prepare an excellent vitamin snack, which certainly does not stay in the refrigerator - for this very reason, I always make at least two or three cans so that the cabbage lasts longer.


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