Sauerkraut

What can be dearer to the heart and stomach of the Russian people than usual and favorite sauerkraut, which for centuries annually harvested our ancestors and continue to harvest the modern housewife? It is delicious and very healthy preparation, to master cooking which you want to anyone who loves natural products and cares about the usefulness of his power to all who honor the traditions and values of their culinary heritage.

The national dish of sauerkraut called several countries besides the us, it also Germany, Bulgaria, Belarus, Czech Republic, Poland and other countries. The fact that this vegetable is well known by man since ancient times, Ancient Rome, so different ways of cooking have long been known in many countries. So, the South Slavic tribes learned about the cabbage from inhabiting the black sea area of the colonists, and thanks them know about it and in Russia.

Sauerkraut is a leader among the dishes that can be made from this vegetable. This is a side dish, and a great self-starter, and excellent choice of toppings for cakes, pies, pancakes, dumplings, etc.

Sauerkraut is extremely useful: it regulates the metabolic processes in the body, normalizes intestinal microflora, gives the body a valuable enzymes and trace elements, vitamins.

Make sour cabbage in a myriad of ways over the centuries our ancestors used all possible: it fermented and sliced, pieces, and parts of the head, and even entirely! Generally, additions to serve cabbage carrots, Bay leaf, Apple, cranberry, fennel seeds, cumin, allspice, and other products. However, the cabbage remains the main ingredient that plays the "first violin".

We will tell you about the most popular and simple way to prepare sauerkraut, which is easy to learn even making such a workpiece for the first time cooks with little experience in canning.

Recipe sauerkraut

You will need: 1 kg of cabbage, 300-500g carrots fresh, 20g salt.

How to ferment the cabbage. Wash the cabbage, cut the stalks and discard podportilis leaves, finely chop sticks. Peeled carrots RUB on a large grater or cut into very thin strips, combine the cabbage, sprinkle all with salt, and grind by hand to release the juice. Tightly pack the mixture, stamping, into sterilized jars, cover with sterile lids, not aucuparia, leave at room temperature (about 25 degrees Celsius) for 2-3 days, then remove to a cooler place to continue fermentation. When the fermentation is warm all the time boiled spoon remove eye-catching foam, as well as to pierce the weight of a wooden stick so it will be releasing gas (otherwise the starter will have an unpleasant smell). Better to put jars of cabbage in a bowl to eye-catching juice dripping on the floor. The finished sauerkraut juice is bright, then banks can be sealed and stored.

You can add to the recipe 25g seeds of fennel or caraway seeds - they will give a spicy snack and will prevent the cabbage from the mold.

Videoretsept cooking sauerkraut