SAUERKRAUT RECIPES IN BRINE

On long winter evenings, sauerkraut will be very useful to the table as never before. There are a great many recipes for its preparation.

Moreover, each housewife turns out this dish is special, because she applies secrets exclusively of her own, proven in practice for many years.

Newbies, too, may not be afraid to get down to business - this technology is quite simple, does not require certain skills.

The classic recipe for pickled cabbage in brine

Recipe cites classic. One three-liter jar will require:

2-2,5 kg of late varieties of white cabbage;
2-3 medium sized carrots;
4-5 intact bay leaves;
15-20 peas each, both black and allspice. The combination of both types will lead to the emergence of a delicate flavor, it has also been proven that such a symbiosis contributes to giving the cabbage crispy qualities.

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To prepare the brine you need:

half a liter of boiled water;
2-3 tablespoons (non-iodized) salt;
5 teaspoons (non-cane) sugar.

Go directly to the process of cooking.

Cooking brine by mixing sugar and salt in water.
The upper sheets are removed from the head, cut into two or three parts. Shred the fractions using a special tool or chop the usual well-sharpened kitchen knife. To facilitate use sometimes combine. Some hostesses have adapted for cutting a grater, it is desirable the big sizes.
Grate carrots on a grater with large holes. Let her stand so that she runs the juice.
Mix cabbage with carrots and place in a clean container, in our case - a three-liter jar. Do not forget between layers lay peppercorns and bay leaves. We shake the contents, but not much: it is not worth ramming the resulting mass.
Brine should be poured to cover the top layer of cabbage. If it is cut finely, not all the brine will be gone. If it is large, exactly one and a half liters will be consumed.
Cover the container with a loose lid. For this purpose, and folded several times sterile bandage. Under the jar should substitute a deep plate. During the fermentation process, the brine rising and flowing through the neck will merge into it.
We leave for a couple of days the prepared container with cabbage in the kitchen, on the working surface we choose the place closer to the stove on which you cook food. The fermentation itself runs ideally at a temperature of about 20 degrees Celsius, but the temperature difference can also be beneficial - you can’t get away with it in the process of cooking dishes on your stove. A successful fermentation start can be established by the appearance of a characteristic odor.
During this period, it is necessary to ensure that the top layer of cabbage does not remain in the container without brine. If that happens from time to time, you try to tamp it with handy means. Cabling can be prevented by placing a couple of ice cream sticks from above in a cruciform way. A wooden knitting needle will fit to regularly pierce a fermenting mass in order to release excess gas. So we remove the bitterness.
Full readiness cabbage usually comes on the third day. The best way to verify this is to take an elementary test. Now place your tank in the fridge.

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Secrets of the formulation and use of ingredients

The shredding technology also has its own nuances. The thinner you can cut the straw, the more pleasant the finished dish will be to your taste.

Smaller sizes will add crispy cabbage.

Some skilled workers add three to five cloves of garlic to the pickle. He is not only able to endow sauerkraut with his phytoncides, but he also brings a taste of sharpness.

Salt provides cabbage acid, so do not experiment with this preservative. With frequent cooking good housewives, as they say, by eye seek for skill to take the optimal amount of salt for brine.

The main task of sugar is to speed up the fermentation process, it is never too much. However, with the express method (it will be discussed below), you need to put more sugar.

The proportions of the ingredients used are preferably not disturbed. The Soviet-era cookbook offers the following recipe: exactly 10 kg of finely chopped cabbage, 180 g of table salt, and 250 g of carrots are consumed for a 10-liter glass jar, pan or bucket.

According to the advice of experienced housewives, the best time to prepare sauerkraut should be 4-5 lunar days after the new moon. The growing moon will become a more favorable choice if you combine this procedure with the so-called "women's days" - Wednesday, Friday or Saturday.

Kvass cabbage in brine can be in small dishes, such as a liter jar or even a half-liter mug. The above technology does not change the essence.

Particularly elegant will look like a ready dish when replacing carrots with beets, with the addition of cumin seeds or dill. Do not spoil the product and finely chopped apples (preferably winter varieties) or some sour berry. There is evidence that some boil the brine, which does not affect its nutritional quality.

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Express method: what is its difference

Culinary recipes salting can also dramatically differ.

Along with the traditional method, the method of super-fast production of sauerkraut on brine has become widespread.

Its main difference is that the prepared mixture together with the brine is sterilized by the usual method for 30 minutes and twisted with a metal lid.

You can also use plastic, its purpose is to tightly close the container, the same three-liter jar.

After such preparation, the sauerkraut must be cooled to room temperature as a ready dish. In this case, a room in the refrigerator will not be an obligatory procedure; it is best to close the lid tightly again.

The finished dish is not only a great ready-made snack - salad - in winter, but also goes well with other dishes.

With it, you can significantly accelerate the preparation of soup or soup. Ideal as a main dish when stewing it with sausages or any quality meat.