Sauerkraut (Pickled Cabbage)
A simple classic recipe for pickling cabbage in a jar
There are a million sauerkraut recipes; someone adds marinade, someone adds vinegar, someone basically doesn’t put sugar, someone adds bell pepper, someone adds beets and uses red cabbage. As you see, there are a million options, but mom's cabbage is the tastiest! Sauerkraut according to this recipe turns out to be very crispy and juicy, and you’ll have to wait for only a couple of days.
Attention! You will need a 3-liter jar. If you don’t have it, reduce the amount of ingredients by two or even three times.
- a head of cabbage (about 3kg),
- 1-2 medium carrots,
- 2 tbsp salt,
- 2 tbsp sugar,
- 1 l water (cold, unboiled).
- finely chop the cabbage,
- grate the carrots using a coarse grater,
- in a large bowl, mix the cabbage with carrots and knead it as if you are making a dough,
- put it in a clean, dry jar, tamp every 2-3 cm of cabbage with a hands or even potato masher, the denser, the better; leave 2-3 cm from the edge of the jar,
- put salt and sugar on top,
- place the jar in a larger container (bowl) - juice will be poured out during leavening, and nobody likes the flood,
- gently, with a thin stream, going through salt and sugar, fill the jar with water,
- cover the jar with a plastic lid (put it upside down), so that dust doesn’t get inside; the lid mustn’t be sealed,
- after 2 days poke the cabbage to the very bottom with a wooden stick, skewer or thin knife, in order to release the gases,
- a day later, poke the cabbage again and put it in the refrigerator,
- after cooling, you can close the lid - the fermentation process is over.
You can start eating cabbage earlier, but it seems to me that after 3 days it is just perfect! You can add vegetable oil, onions, or cranberries.
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