Sauerkraut was an important medicinal remedy in ancient times. Slavic peoples used cabbage to the maximum. Therefore, this vegetable was boiled, baked. Cabbage was used to make pies, soups and other appetizers. Sauerkraut
attracted attention with its long shelf life. In addition, the juice of such cabbage was considered therapeutic.
It is important to know how to sauerkraut correctly. Let’s show one of the fast methods of leavening.
Ingredients for sauerkraut:
- cabbage – 2 kg;
- carrots – 170 g;
- garlic – 1 head;
- water – 1 liter;
- sugar – 100 g;
- salt – 50 g;
- vegetable oil – 100 ml;
- vinegar 9% – 100 ml.
Preparation of sauerkraut:
Remove the outer leaves and pith from the cabbage, chop with medium-sized bars. Grate carrots and garlic cloves on large grating cutters, put them to the cabbage
. Stir the cabbage with garlic and carrots, but try not to crush the vegetable. Pour boiling water into a saucepan, pour salt and granulated sugar,
pour vegetable oil into the boiling water, stir until the sugar dissolves. On medium heat, boil the brine for a minute.
Pour vinegar into the hot marinade, stir. Pour the marinade into the cabbage, cover with a plate and put on its surface a weight. For example, a 0.5 liter bottle with water.
After 12 hours, remove the oppression, put the cabbage in jars together with the marinade.
As a result, we have a very easy to prepare pickled cabbage. Such a recipe for sourdough starter is suitable for those who do not want to wait long for the fermentation of the vegetable.
