Recipes

The cabbage that is crisp all winter. Juicy, crisp and with a pleasant acidity…

Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...

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.

Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...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

  • Sour cabbage is necessary after the feast of the Holy virgin – that was always my grandmother. This is because the sugar content of the cabbage reaches the maximum level after the first frost. And the fermentation of sugar with obtaining lactic acid is the basis of the process of fermentation.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • For pickling is better to take the cabbage medium or late varieties. Cabbages should not be frozen, otherwise it will get soft. Stumpy on the cut should be light, dark long lay in a warehouse. The lighter the color of cabbage leaves, the more they contain sugar.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • To do the fermentation is only on the growing moon, ideally on a 5th or 6th day after the new moon. Fermented these days cabbage is juicy and crispy.
  • Carrots need to add a little, in a glass jar no more than one, otherwise the cabbage will be soft.
  • 1 kg of cabbage you need to add about 20 g of salt (in any case not iodized, and the cabbage will get soft).
  • To skachivat cabbage is recommended in glass, plastic or enamel container. To be used for fermentation of iron or aluminum cookware cannot. Contact cabbage with metal will lead to a deterioration of its taste.
  • You can add to the cabbage a little horseradish root — tannins it will go in the cabbage and not let it soften.
  • The cabbage was crunchy, it is recommended that the process of fermentation to start at room temperature and end at about 0 °C.
  • 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

    COOKING

  • Prepare the brine by dissolving in warm boiled water, salt and sugar until the disappearance of grains.
  • Take off the upper green heads and damaged leaves. Divide each head into 4 parts.Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • Slice the cabbage, previously separated cobs. RUB carrot on a large grater.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • Mix cabbage with carrots, but not imaginary.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • Place in a clean jar, a bit of tamping. Between the layers put a few Bay leaves and peppercorns.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • Pour in a jar of brine so that it completely covered the cabbage.
  • Cover the jar lid, but not tightly. Put it in a bowl, because during fermentation, the brine will rise and could overflow.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • Leave to quasits in the kitchen for 2-3 days. See below the top layer of the cabbage was covered with brine. From time to time need to release from the cabbage resulting gases, otherwise it will taste bitter.
  • To enhance the taste, you can add fennel seeds, caraway seeds or fresh cranberries. Get delicious crispy Kale. To start it is possible in a week.
    Капуста, которая будет хрустеть всю зиму. Сочная, хрустящая и с приятной кислинкой...
  • 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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