Kitchen appliances and utensils
- knife;
- cutting board;
- stewpan;
- a long narrow knife or skewer;
- kitchen scales;
- measuring cup;
- 1 liter jar.
Ingredients
- White cabbage –1.0-1.1 kg
- Drinking water - 1 l
- Stone table salt - 1 tbsp. l with a slide
- Sugar - 1 tbsp. l with a slide
- Bay leaf - 3 pcs.
- Allspice peas - 2-3 pcs.
- Black pepper peas - 5-6 pcs.
- Small carrots - 1 pc.
Step cooking
- Bring 1 liter of drinking water to a boil in a saucepan or in a small saucepan. Put 1 bay leaf, 2-3 peas of allspice and 5-6 pieces of black pepper in only boiled water.
- Add to the water 1 tablespoon of coarse rock salt with a small slide and 1 tablespoon of granulated sugar. Stir brine until salt and sugar are completely dissolved. Wait for the liquid to cool (to a temperature of 35-38 ° C).
- Cut the washed and dried head of cabbage weighing about 1.0-1.1 kg into 2 or 4 parts (as it will be more convenient for you to cut). Cut the cabbage into thin strips using a kitchen knife, a special knife, or a shredder.
- Put chopped cabbage tightly in a clean liter jar. Between layers of cabbage put 2 previously washed bay leaves. Fill the can with cabbage to the shoulders.
- In portions, pour warm brine in a jar of cabbage. Put the jar in a deep plate, in case the brine will leak from it during fermentation.
- After 8-10 hours, when foam appears on the surface of the cabbage, pierce the jar to the bottom with a narrow sharp knife or skewer, make two punctures. A puncture helps to remove carbon dioxide accumulated there from the layers of cabbage, which is formed during fermentation. Leave the cabbage at room temperature for a day (or more) until complete fermentation. After about 24-26 hours, a salad can be made from cabbage. After a day, cover the cabbage with a capron lid and refrigerate. A full salad will reach about 3 days.
- Wash and peel 1 small carrot, grate the vegetable on a Korean carrot grater. When serving cabbage on the table, decorate it with carrot straws. You can also decorate the dish with finely chopped dill and (or) parsley, cranberry berries.
The taste of ordinary sauerkraut in salads is improved by carrots, various berries (for example, cranberries, cloudberries, lingonberries), fruits (apples, plums). You can add salted or canned mushrooms to cabbage, vegetables - peppers, beets, celery, and others. Enrich the taste of cabbage spices - cumin, hot pepper, cloves, bay leaf, roots and horseradish leaves.
When seasoning is added to cabbage, experienced chefs advise to adhere to the following proportions: for 10 kg of cabbage, take carrot berries - about 200 grams, apples - 800 grams, caraway seeds, anise - 5 grams each, bay leaf - 3 grams, sweet pepper, beets - about 1 kg
Video recipe
Watch the process of cooking cabbage in dynamics in the video below. Repeat all the actions of the hostess one by one, and in just a day make crispy cabbage for the salad.
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