Delicious sauerkraut in a jar for the winter: how to cook?

Sour cabbage in the bank for the winter can be prepared in many ways. However, we decided to consider the simplest recipe, which even beginner culinary master can master. It is worth noting that the presented version of salting vegetables is designed for a three-day cooking.

Step-by-step recipe for sauerkraut in a jar

Necessary ingredients:

• Carrots fresh large - 6 pcs .;
• White cabbage - 3 cabbages;
• Common salt - 1 large spoon for each kilogram of the main vegetable;
• Sand sugar - add at personal discretion.

Preparation of vegetables for pickles

Domestic sauerkraut is especially delicious, if you only buy fresh vegetables for it. After all, these products will give the maximum amount of juice, which will make the harvest even more juicy and tender. Thus, it is required to take a few heads of white cabbage, to clean it from the superficial leaves, and then to chop a thin knife with a thin straw. It is also necessary to peel the carrots and grate it on a fine or coarse grater (if desired).

Vegetable processing

To sour cabbage in the bank for the winter is well salted, all processed vegetables should be placed in a large enameled basin, and then add to them small table salt and a little sugar. After that, the products should be well hand-woven. It is worth mentioning: the more carefully you will carry out this power procedure, the softer, more tender and juicier the winter harvest will turn out .

The formation process

After carrots and white cabbage give their juice, it is necessary to proceed to the formation of a preservative. To do this, take 1 or 2 3-liter cans (at your discretion), wash them thoroughly and dry them. Further rumpled vegetables with juice are required to be densely laid out in the dishes, strongly primed with their usual mortar. When sauerkraut in a jar for the winter is ready, it should be put on a deep plate, covered with a gauze cloth and left indoors for a day. After a day, the volume of juice in the dishes should increase significantly, and on the surface - to form multiple bubbles (the first sign of sour). If you used fresh and juicy vegetables for such a preparation, then the liquid may be too much. If necessary, it can be drained.

To make sauerkraut in the bank for the winter was not too acidic, it is recommended to release all the gases formed from it. To do this, in densely laid vegetables, you need to make a few punctures with a wooden stick. This procedure is desirable to be repeated several times within 3 days. After this time, the workpiece can be safely closed with a lid and put in a cold store. This cabbage is stored in the cold for about 4-5 months.

How to serve to the table correctly

Before you bring sauerkraut to the table, it should be put in a deep salad bowl, sprinkle with a little sugar and unrefined sunflower oil, and then mix thoroughly.