Crispy and healthy sauerkraut: how to cook deliciously
Sauerkraut is a treasure trove of vitamins that our body needs, especially in winter. It can be used to make many interesting dishes and fillings, or eaten separately as a salad.
Food blogger Yulia Senych shared on Instagram how to cook sauerkraut in a way that preserves as many vitamins as possible. The dish will be extremely tasty and will appeal to everyone.
Sauerkraut.
Source: Screenshot from Instagram yuliia.senych
Ingredients.
- Cabbage - 1 kg.
- Salt - 20 g (2% by weight of cabbage)
- Carrots - 50 gr.
- Peppercorns
- Bay leaf
Method of preparation
1. Finely chop the cabbage and put it in a deep dish. Grate the carrots in the same place.
Chop the cabbage.
Source: Screenshot from Instagram yuliia.senych
2. Sprinkle the cabbage with salt and start to mash it to release the juice. It is very important that the cabbage is juicy, because if there is not enough juice, you need to prepare a brine.
3. Put the bay leaf and peppercorns on the bottom of the jar and start tamping the cabbage. Press each layer well so that in the end the cabbage in the jar is completely covered with juice. Put the jar in a bowl in case the juice leaks out. If the juice doesn't cover the cabbage, it will turn black and smell bad.
Use a wooden stick.
Source: Screenshot from Instagram yuliia.senych
4. Leave the cabbage in a warm and dark place for at least three days without a lid. Every day (preferably 2-3 times a day), pierce the cabbage with a wooden stick to let the gas escape from the bottom. After this process, press on the cabbage with a wooden spatula so that it is covered with juice again.
5. After 3 days, the cabbage is ready to eat. Close the jar with a lid and refrigerate without draining the liquid.
The sauerkraut is ready.
Source: Screenshot from Instagram yuliia.senych
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