For me, it is certainly surprising, but not everyone turns to cook a truly tasty and crispy cabbage. Although, if you recall my start in the kitchen, probably, I too was doing something wrong, and a lot I did not go well. Experience comes with time, and now it seems to me that the cook basic meals simple. So I want to share with beginners kulinarochkami your recipe cooking sauerkraut. Simply Yum!
Cabbage for this recipe turns out not only crisp but also snow-white, with a stunning aroma. The taste of her salty with a small measure of pleasant sourness. You can at least so it is, even though the cake is ready, though the soup. Let's learn all the nuances of cooking!
Kwasi cabbage is perfect!
Sometimes even experienced cooks fails to ferment the cabbage is crisp. Right now is the time to harvest cabbage of late varieties. And it is just by the way, because early varieties with delicate texture do not suitable for pickling. The best container for the leaven, of course, the oak wooden barrel. If you can make a meal just in such a vessel, it is gorgeous. I'll talk about how to make sour cabbage in conventional banks also fit any glass or enameled container.
Why did the cabbage can get soft? The whole point of the salt, it means just a little. In general, the best ratio - a tablespoon of salt per kilogram of vegetable. Carrots will not only enrich the cabbage, but also give a sweet taste. Only if you take too many roots, the cabbage output will darken, and we need it is snow-white. Therefore, per kilogram of cabbage is enough 100 grams of carrots.
Once fermented cabbage, do not forget the first 2-3 days to pierce her to the bottom of a wooden stick. So cabbage will go carbon dioxide, which is an excess may affect the crispness and taste of the dish.
you can not overdo cabbage. It must have 4-5 days to get out of a warm place to cool. If the home is very hot, it is possible to remove the cabbage in a cool and earlier.
And now for the recipe. Strictly follow the recommendations, and your cabbage just once on felling close. It can even be put on the holiday table, usually tuck it in minutes!
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Recipe
You will need:
- cabbage - 3 kg;
- carrot - 300 g;
- sugar - 1 tbsp .;
- G - 3 tbsp .;
- Lavrushka - 2 pcs .;
- allspice - 6 g .;
- Cloves - 2 pcs.
How to cook:
Prepare the vegetables. With the cabbage, remove the top leaves, cut the head in half and remove the stalk. Chop vegetables should trim strips, while trying to keep it all has the same thickness.
Carrots need to peel and grate.
First, pour the cabbage with salt and sugar, and remember very much, then add the carrots, all spices, and stir.
In your selected container, put the cabbage in small portions, carefully tamping it. tank top to put pressure and gauze. Leave the cabbage a must in a warm room to begin the fermentation process.
As I have already mentioned, the first 2-3 days is necessary to pierce the cabbage to the bottom with the help of some wooden sticks. And do not forget to remove the foam from the top. Foaming will take 3-4 days, then it will be possible to remove the oppression, container lid, and place the dish on the storage in a cool place. Basically, even at this time the cabbage is ready for use!
As you can see, nothing complicated. It is important to remember the ratio of components in time to pierce the cabbage, remove the foam, and do not forget timely rearrange the container in a cool place, the dish did not work very acidic.
Bon Appetit!
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Original article posted here: https://kabluk.me/poleznoe/kak-prigotovit-vkusnuju-hrustyashhuju-kvashenuju-kapustu.html
