Sauerkraut is a traditional autumn-winter snack.
It is not difficult to prepare, and the dish has great benefits for the body.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova will tell you how our ancestors fermented cabbage.
Classic Sauerkraut Recipe
To prepare sauerkraut according to grandma’s recipe, you will need:
- 1 kilogram of cabbage;
- 20 grams of salt;
- 80 grams of carrots;
- a few bay leaves and a pinch of peppercorns.
Finely chop the cabbage, place it in a deep container, add the grated carrots.
Sprinkle with salt and begin to mash the vegetables to release their juices.
Place the spices on the bottom of the jar and start tamping the cabbage in. Press each layer so that the vegetables are in juice.
Don't forget to place a container under the jar in case any juice leaks out during the fermentation process.
Leave the jar in a dark, cool place for at least three days. Don't forget that the cabbage needs to be pierced 2-3 times a day to release gas.
After 3 days, you can try the cabbage, after which it needs to be covered with a lid and put in the refrigerator.
Author: Irina Tint
Expert: Arkhipova Julia
