Sauerkraut is a good alternative to pickled cabbage. It is more useful, as it is sauerkraut, as a rule, in its own juice. This way, cabbage yields useful components that help with digestion, improve blood and lymphatic conditions.
However, with all the benefits of cabbage, we should not forget about the harm of this product in large quantities. Therefore, sauerkraut should be consumed in moderation. For example, once every few days as a snack or instead of a salad for dinner.
How to properly sour cabbage? There is one proven method of sourdough.
Ingredients for sauerkraut:
- cabbage – 3 koachans;
- cranberries – 200 g;
- apples – 2 kg;
- salt – per kg of cabbage ½ tbsp;
- cumin – 2 tbsp;
- sugar – 2 tbsp.
Preparation of sauerkraut:
Shinkuem finely cabbage, remove the upper leaves and pith in advance. Sprinkle a teaspoon of sugar and cumin, ½ tablespoon of salt on ½ of the cabbage, mix.
Put the cabbage in a jar, tamp it down inside. Shinkuem similarly the second part of the kale, mix with cumin, salt and sugar, continue tamping in the jar.
The second cauliflower is divided into two, chopped and mixed with cranberries, pour sugar and salt, mix.
Tramp cabbage with cranberries in the second jar.
For sourdough cabbage with apples it is worth taking a smaller bob, chop the two halves separately. Mix cabbage with salt and sugar. Grate peeled carrots to the cabbage, mix
. Remove the core from the apples, cut into large slices
.
Fill the jar with ⅕ part of the cabbage, put apple slices on this layer.
Alternate the apple layer and the cabbage layer. Do not forget to tamp the shredded cabbage. Create a bend for three jars with cabbage from the lids.
In the lids we make holes to be able to slip then sticks to pierce the cabbage. Also make small cuts to put the lids in the jars. Put the lids
tightly on the cabbage layers. Every 12 hours pierce the cabbage with the stick to release the gas. Put the jars in a basin so that during fermentation the cabbage juice does not flood the table or floor.
Leave the cabbage to sour for 8 days at a temperature of about 18 degrees Celsius. Do not forget to poke the cabbage layers 2 times a day.
After 8 days you can remove the oppression and put the jars in the refrigerator.
It is not necessary to sour cabbage longer, otherwise the flavor may spoil.
