Content
Delicious sauerkraut must be crispy, but not every housewife knows how to achieve the desired result. And only professionals can share some important secrets of making winter pickles. We will try to talk about them in detail later in the article. The suggested tips and tricks will certainly be useful for beginners and already experienced chefs.
Little tricks are the key to successful salting
Every year, with the arrival of autumn, the question of how salt crispy cabbage for winter. There can be no unequivocal answer to this question, since the fermentation process is quite delicate and even, at first glance, an insignificant factor can adversely affect the safety and souring of cabbage. So, deciding to prepare sauerkraut for the winter, you need to consider the following important points:
Variety selection
For salting only medium early and late varieties are suitable. Such heads of cabbage are always dense, juicy, large, contain a large amount of sugar, which is actively involved in the fermentation process. Such cabbage can be kept fresh for a long time under certain temperature conditions. Some varieties have a shelf life of 6 and sometimes even 8 months. The sourdough additionally extends the storage period: properly cooked sauerkraut can be stored until the next season.
Among all the variety, such varieties of cabbage as Slava, Valentina, Gift and some others are recognized as the best for salting and long-term winter storage.
When choosing cabbage for pickling, it is necessary to pay attention to the external characteristics of the heads of cabbage: when squeezed, a fresh, ripe vegetable should spring slightly. The head of cabbage should weigh at least 3 kg, and there should be as few green and damaged leaves as possible on its surface. They are unsuitable for sourdough and, in fact, will be production waste. Vegetables with cracks, signs of deterioration or decay are not suitable for fermentation.
Important cooking rules
In order to the salted cabbage was delicious and crispy, you must not only use a proven recipe, but also follow certain cooking rules:
- It is recommended to ferment cabbage in a glass, plastic or enamel container. Having chosen an enameled container, you need to carefully examine it for internal chips and scratches. Containers with internal damage are not suitable for cabbage sourdough. An oak barrel may be the best choice for sourdough, but it is not always possible to find one. Iron or aluminum containers cannot be used for fermentation. The contact of the sour vegetable with the metal will contribute to a change in the taste of the product.
- In the cooking process, use only clean tools and utensils. For some, this rule may seem trivial, but often it is the presence of "extraneous" bacteria that leads to the fact that cabbage is fermented incorrectly and its taste becomes obscene as a result. To achieve the purity of cooking, you can use salt (1 tbsp. L salt per 1 liter of boiling water) or alcohol solution. The culinary specialist should treat the cutting board, knife, container for fermentation with a disinfectant.
- Iodized salt is not suitable for preparing sauerkraut or any other winter preparations. For these purposes, it is better to use ordinary rock salt. You can add a preservative to the cabbage to your taste, but in order for it to be crispy, it is recommended to add 1 tbsp. l. salt per 1 kg of finished product.
- You need to cut the cabbage approximately equal slices, 0.5-0.6 mm wide. Smaller cuts will destroy many vitamins, and larger cuts may not be salted enough or unevenly.
- With the dry method of sourdough, the cook must knead the shredded cabbage so that it starts up the juice. In this case, it is important not to overdo it, because too soft cabbage cannot become crispy when fermented. So, experienced housewives recommend only a few clicks on a pre-salted vegetable. After such manipulation, you need to tamp the product tightly into the container so that the juice completely covers it.
- As a result of fermentation, sauerkraut gives off an unpleasant odor, which is caused by carbon dioxide. The resulting gases must be removed from the thickness of the prepared product. To do this, pierce the fermenting vegetables with a knitting needle, skewer or a knife that can reach the bottom of the container. It is necessary to remove gases in this way 2-3 times a day. If this is not done, then the product will be bitter, unpleasant smelling, slimy.
- Cabbage should be fermented at room temperature for 3-4 days. The exact time of the sourdough depends on the specific conditions, the composition of the product, the taste preferences of the hostess. Once the cabbage has acquired the desired flavor, it must be "hidden" in a cool place where the fermentation process will stop.
Our ancestors harvested sauerkraut annually in huge volumes. They believed that a product cooked for the growing moon would definitely turn out delicious and crunchy. Also, according to popular beliefs, the key to success in cooking lies in the good mood of the cook. Perhaps modern housewives who have decided to ferment cabbage will also find it useful to look into the lunar calendar and exchange jokes with their loved ones.
Optimal acidification conditions
When the cabbage is fermented in moderation, you need to take care of its safety. The optimal condition for storing the finished product is the temperature -2- + 20C. "Find" such a microclimate can be in the refrigerator or on the balcony in winter. It is convenient to store sauerkraut in bank, with a volume of 3 liters. The tightly packed product does not lose juice and does not absorb foreign odors.
You can freeze the product only once.
Best Crispy Sauerkraut Recipes
Most often, housewives prepare sauerkraut according to the traditional recipe with carrots, salt and sugar. Caraway seeds, dill seeds, or other spices can add to the flavor of winter harvesting. An appetizer fermented with beets, apples or fresh berries of lingonberry, cranberry, mountain ash has a bright color and unusual taste.
A Simple Crispy Snack Recipe
For novice culinary experts, the classic sauerkraut recipe may be the best. To implement it, you will need a basic vegetable, carrots, salt and sugar. Carrots contain a lot of natural sugar, which will also contribute to active fermentation. The bright color of the carrots will make the appetizer look even fresher and more appetizing. It is recommended to add carrots in the amount of 10% of the mass of the main vegetable.
If you decide to ferment the product in a 3-liter jar, then you need to calculate for 4 kg of cabbage. It is this amount of shredded vegetables that can fit into the specified volume. Additionally, you need to use 400 g of carrots, 3-4 tbsp. l. salt and 2 tbsp. l. Sahara. It is worth noting that when fermenting, you can do without sugar altogether. In this case, the taste of the snack will be less bright, and the fermentation process itself will take a little longer.
To understand exactly how to pickle cabbage, you can familiarize yourself with the following sequence of work:
- Remove the top green and damaged leaves from the heads of cabbage. Divide the vegetable into 4 parts.
- Finely chop the cabbage. Sprinkle each 1 kg of crushed product with a spoonful of salt and knead slightly.
- Peel, wash and grate the carrots. You can grind carrots on a regular or Korean salad grater.
- After preparing the main vegetable, mix all the ingredients thoroughly and fold them tightly into a 3-liter jar or other container.
- In the jar, you need to leave some free space where the juice will accumulate. In the process of fermentation, the juice will be actively released, therefore it is better to put the jar on a plate additionally.
- In the process of acidification, the resulting gases must be released from the thickness of the sauerkraut.
This simple recipe can include dill seeds, caraway seeds, or fresh berries. Strictly observing the proposed algorithm of action and the above general rules of preparation, each housewife will be able to quickly prepare very tasty, crispy sauerkraut for her family for the winter. As soon as the entire volume of the workpiece is eaten, you can again take care of preparing a sauerkraut snack, because in the store you can always buy several kilograms of fresh vegetables.
Sauerkraut with apples and caraway seeds
Cabbage and apples are a real vitamin bomb, especially when it comes to sauerkraut. Among all the recipes based on such a combination of a vegetable and a fruit, the Bavarian version of the preparation of a sauerkraut can be distinguished. It includes the main vegetable in the amount of 3.5 kg, three medium-sized apples, 2-3 carrots and 3 tbsp. l. cumin, 2-3 tbsp. l. salt. If desired, you can include juniper berries in the composition.
Cooking such sauerkraut has some secrets:
- Before preparing the dish, cumin seeds need to be heated in a pan (dry). The heated spice should be lightly rubbed to enhance its taste.
- Chop the main vegetable and carrots as usual, and cut the apple into thin slices.
- Salt cumin, cabbage and squeeze lightly. Add the rest of the ingredients to the mixture.
- Fold the food mixture tightly into a container and press down with pressure. Ferment for several days at room temperature, periodically releasing gases from the thickness of the vegetable preparation, then place the product in the cold.
Conclusion
In the preparation of sauerkraut according to any of the proposed recipes, you must follow the general algorithm of actions, which will allow the products to ferment actively and correctly. It is necessary to choose the best cooking recipe, from the whole variety of ideas, based on personal preferences.
As one of the options, you can consider the recipe shown in the video:
Natural sauerkraut with carrots and possible other ingredients will always be on the table, and will be an irreplaceable source of vitamins throughout the winter. It is thanks to the wonderful taste and usefulness that the relevance of the preparation of sauerkraut has been preserved from ancient times to the present day.
