Crispy SAUERKRAUT in its own juice IN 3 DAYS (Best recipe!)
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FAST and EASY! Crispy and delicious sauerkraut in its own juice! How to ferment cabbage at home - the recipe is under the video! If you liked the recipe, put a like, I will be very pleased! :) Subscribe to my channel so as not to miss a new video. I still have many interesting and delicious recipes for you. Let's be friends!) Leave your comments - for me this is the best reward! And ask me questions, I will be very glad to answer them. My Instagram / home_recipes_with_love My channel in Zen Yandex https://zen.yandex.ru/id/5d8a15cd97b5... My VKONTAKTE group https://vk.com/my_home_recipes Odnoklassniki https://ok.ru/homerecipes Add me!) Ingredients: Cabbage - 2 kg. Carrots - 1-2 pcs. Salt - 2 tbsp. Sugar - 1 tsp. We choose an autumn cabbage variety, for example, the Slava variety. White, juicy. sweet, then the sauerkraut will be tasty. How to ferment cabbage: 1 Shred the cabbage with a sharp knife or a special shredder. 2 Grate the carrots on a coarse grater, you don’t need to add a lot of carrots for this recipe. 3 Mix the cabbage with the carrots. 4 Sprinkle the cabbage with salt, taste it to make sure the cabbage is tasty with salt. If we add little more (the main thing is not to oversalt), add a little sugar, it speeds up the fermentation process, but you can do without sugar. Mix the cabbage, you need to knead the cabbage with salt well, do this with your hands. It is convenient on the table or in a large cup. The cabbage will begin to release juice. 5 Place the cabbage tightly in a container convenient for storage, or directly in a jar. It is convenient to take a wooden masher and tamp the cabbage. 6 Cover the jar with gauze and place it in a bowl, since the juice may escape from the jar as it ferments. Return the escaped juice back to the jar. 7 Leave the jar with cabbage in the kitchen for three days. After a day, when it starts bubbling, pierce it several times to the bottom with a wooden stick to release the gas. Make punctures daily so that the cabbage is not bitter. If there is not enough juice in the jar, the cabbage will not be very juicy, you can add 100-150 ml of water. As a rule, the cabbage ferments for 3 days. If the room is cool, the process can take 4 days. Put the finished sauerkraut in a cool place. It keeps well for a long time. Sauerkraut in its own juice is ready! The cabbage turns out moderately sour, crunchy and very tasty according to this recipe. It is suitable for both salad and for cooking cabbage soup. Bon appetit to all! Cook with pleasure! #Sauerkraut #SauerkrautInItsOwnJuice #RecipesFromKorshikovaLyubov #KorshikovaLyubov #HomeRecipes
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