How to ferment cabbage without sugar and vinegar: it turns out very crispy

Kateryna YagovychLS Food
Sauerkraut recipe in its own juice. Source: pexels.com

According to traditional technology, sauerkraut is prepared with the addition of vinegar and sugar. These products act as a preservative and contribute to long storage and crunchy flavor. But such a vegetable is no longer useful. Therefore, in order for sauerkraut to preserve all its nutrients, you should use the following technology.

The idea of cooking sauerkraut without vinegar and sugar is published on the page of foodblogger Yulia Shevchuk(simplefood_video) in Instagram. For this recipe you will need only 3 ingredients.

How to ferment cabbage without sugar and vinegar: it turns out very crispy

Ingredients per 3-liter jar:

  • 2-2.5 kg of cabbage
  • 1 small carrot
  • 1 cup of salt

Method of preparation:

How to ferment cabbage without sugar and vinegar: it turns out very crispy

1. Late maturing cabbage that weighs at least 1 kg is ideal for sauerkraut. The cabbage should be shredded.

2. Put the shredded cabbage into a deep, large container.

How to ferment cabbage without sugar and vinegar: it turns out very crispy

3. Wash, peel and grate the carrots. You can use a Korean carrot grater. Do not grate too finely - then it may color the cabbage with its juice.

Quick braised cabbage in a frying pan

4. Put the grated carrots into a container with the cabbage. Prepared nashatkovaya cabbage with grated carrots thoroughly knead with hands, so that it let its own juice. In this recipe, refuse iodized salt: it interacts more slowly with vegetables, which means that you will have to wait longer for juicing. Instead, use regular coarse salt.

How to ferment cabbage without sugar and vinegar: it turns out very crispy

5. For 1 three-liter jar we will need 1 tbsp of salt. It is very important to observe these proportions.

How to ferment cabbage without sugar and vinegar: it turns out very crispy

6. Layer the cabbage and carrots in the jar and pour salt over them. So fill the entire jar, but not all the way to the top. We need a little space for the juice.

7.Sauerkraut can be consumed on the 3rd day of fermentation, but this period can be slightly delayed if the room temperature is too low.

Other News

This life hack from famous Italian chef will help make mashed potatoes soft and tasty

This life hack from famous Italian chef will help make mashed potatoes soft and tasty

There is no such thing as a tasteless potato side dish, only an poorly prepared one
Pumpkin soup

Autumn pumpkin cream soup with oranges and turmeric in 20 minutes

The taste of the dish will surprise you