Odorless and bitter: crispy sauerkraut in 3 days
Cabbage is a very healthy product that is most often used to make light salads, borscht, soups, and it can also be deliciously salted, pickled, fermented, cooked with carrots and peppers, and beets. Experts advise everyone to eat sauerkraut, claiming that it contains more vitamin C than lemon. The most important thing is to cook it properly so that it is flavorful, crispy, and without bitterness.
Cabbage, carrot, pepper and onion salad
Cook Olga Matviy shared on her YouTube channel a recipe for aromatic, tasty, crispy sauerkraut that turns out to be just perfect in just 3 days.
A simple cabbage salad for the winter
Ingredients:
- Cabbage - 2 kg
White cabbage
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- Carrots - 1 pc.
- Salt - 45 g
Fresh carrots
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- Sugar - 1 tsp.
Method of preparation:
1. Cut the cabbage in half and chop finely with a knife.
How to shred cabbage correctly
2. Peel the carrots and grate them finely. Add the carrots to the cabbage and mash thoroughly with your hands.
Grated carrots
3. Then add salt and sugar, mash everything again with your hands, transfer it to a suitable container in which you will ferment the cabbage. And tamp it well to get as much juice as possible.
Cabbage for the dish
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4. Cover the cabbage with a plate and place another plate or board on top. Put the pot with the cabbage in a deep bowl so that all the brine that will flow out during the fermentation process can drain into it. Place a heavy press, such as a jar of water, on top.
How to make sauerkraut correctly
5. Leave the finished cabbage for 3 days at room temperature. Every day, use a wooden spoon to make small holes in the cabbage, this will help remove excess air, otherwise it will turn out bitter and tasteless.
Cooked cabbage
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