Crispy sauerkraut for winter: what to make the right marinade from

Sauerkraut is a great alternative to a variety of salads. But to make the vegetable crispy and juicy, you need to make the right marinade. It is as simple and budget-friendly as possible.

The idea of cooking crispy canned cabbage for the winter was published on the Instagram page of food blogger Mariia Makarchuk (smachno_prosto_dostupno). You need to cut it into fairly wide pieces.

Ingredients:

• water - 2.5 liters

• tomato sauce - 500 ml
• salt - 4 tbsp
• vinegar 9% - 300 ml
• sugar - 400 g
• bay leaf
• peppercorns
• onion

Method of preparation:

1. Put a few pieces of onion on the bottom of the jar

2. Put the cabbage, chopped into large pieces, tightly.

3. Add peppercorns and bay leaves.

4. For 6-liter jars, add as much sugar to the water as said above.

5. Pour vinegar.

6. Add tomato sauce.

7. When the marinade boils, fill the jars with it.

8. Cover and sterilize young cabbage from the moment of boiling for 20 minutes, and late cabbage for 30-35 minutes.

9. Remove, tighten the lids and leave to cool.

You can also find recipes on OBOZ.UA:

• Baked young cabbage
• Stewed cabbage with minced meat
• Sauerkraut in brine