Every year with the advent of autumn it becomes urgent question of how to prepare for the winter delicious and crispy cabbage. During the cold time of the year is the main source of vitamins! Difficult to answer unequivocally, since the fermentation process is quite delicate. Even the most seemingly insignificant factor can have a negative impact on the taste of the sauerkraut.
Let’s try to gather together the experience of the best hostesses and figure out how to cook sauerkrautso she crunched through the winter, and all who will try, — praised and asked for more.
Delicious crispy Kale
SECRETS AND TRICKS OF COOKING
RECIPE CRUNCHY CABBAGE IN BRINE
To obtain the crisp cabbage, cook it in brine. The peculiarity of that for this recipe the cabbage is not necessary to crush to release the juice.
THE INGREDIENTS IN A GLASS JAR
- 2-2,5 kg of cabbage
- 1 medium carrot
- 3-4 Bay leaves
- black or allspice to taste
THE INGREDIENTS FOR THE BRINE
- 1.5 l of water
- 40-50 g of salt
- 2 tbsp sugar
Interesting fact: due to the presence on Board ships of the sauerkraut during their voyages James cook lost from scurvy any member of the crew. And no wonder — the vitamin C in sauerkraut than in a lemon!
In addition to vitamin C, sauerkraut contains vitamins b, K, U, and PP. Due to the method of cooking in which the product is not heated, all vitamins are preserved completely and do not lose their properties even after 8-10 months after the “maturation” of the cabbage.
Sauerkraut, can make various salads, salad, toppings for pies, or just fill it with oil and bring to the table.
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