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It is generally accepted that sauerkraut came to us from China. In the 13th century, it was brought to Russian territory by the Mongols. Then the recipe for this dish spread to other countries, gaining more and more popularity. It is valued not only for its interesting taste, but also for containing a large number of various vitamins and other microelements. In this article we will learn about the beneficial properties of this product, and also see how crispy sauerkraut is prepared.
Useful properties of sauerkraut
In terms of vitamin content, sauerkraut is superior to many vegetables and fruits. For example, it contains large quantities of vitamin C, vitamins B, A, K, U. In addition, a salad prepared in this way is rich in the following microelements:
- sodium;
- calcium;
- magnesium;
- phosphorus;
- zinc;
- sulfur;
- iron;
- iodine;
- copper;
- boron
This product is quite low in calories, only 25 kcal per 100 grams of food. Therefore, even those who adhere to a diet can eat it. It contains virtually no fat, and the amount of carbohydrates is only 5 grams. This is simply an indispensable product for those who want to lose weight.
You can prepare a wide variety of dishes from sauerkraut. For example, dumplings and pies, and they also make salads based on it. It is also served with fried and baked potatoes. At the same time, chopped onions and sunflower oil are added to the cabbage. Makes a great snack.
But no matter how useful this dish is, you should not abuse it. In large quantities it is contraindicated for people who have diseases of the liver, kidneys, or thyroid gland. And also with increased stomach acidity, ulcers or hypertension.
Choosing cabbage for pickling
It is very important to choose the right cabbage to make the dish a success. If you grow cabbage at home, then most likely you know the names of the varieties. The best cabbage for pickling is Zavodskaya, Yuzhanka, Biryuchekutskaya, Wintering, Volgogradskaya, Glory and Belorusskaya.
Of course, you most likely will not be able to find information about the cabbage variety on the shelves of stores and supermarkets. In this case, it is better to navigate by the appearance of the vegetable. This is what the ideal cabbage for pickling should look like:
- The head of cabbage should be quite dense. You can check this by squeezing the vegetable with your hands. Soft and damaged heads of cabbage are not suitable for cooking.
- There should be no rotten leaves or cracks on the head of cabbage.
- The smell should be pleasant and fresh.
- The stalk of the head of cabbage must be at least 2 cm in length. Pay special attention to the cut. If it is not white, but brown, then the stalk has been lying on the counter for a long time.
- At the market, the vegetable often freezes, causing the top leaves to deteriorate. They can simply cut them off and sell the vegetable further.If the cabbage does not have green top leaves, then most likely they have already been cut off.
- For pickling, it is better to take the largest heads of cabbage, about 3 or 5 kilograms. This way you will throw away less waste (stems and top leaves) and get more finished product.
But this sign will not always make it clear which vegetable is best for pickling. It is better to choose a head of cabbage according to the requirements listed above.
Basic rules for sauerkraut
To prepare the most delicious sauerkraut, you should follow these rules:
- When cooking, do not use aluminum or iron utensils. Containers made of glass, clay, wood or plastic are best suited. The use of enamel cookware is also allowed, but only if there are no chips or damage on it. It is most convenient to store the dish in a jar.
- An important role is played by the room itself in which the salad is fermented. The fermentation process requires a special lactic acid bacterium. To prevent other types of bacteria from getting into the dish, it is necessary to ventilate the room thoroughly before starting work.
- Iodized salt is not suitable for pickling. Because of it, the cabbage will become soft and the taste will deteriorate.
- It is not recommended to wash the heads of cabbage themselves. It is better to simply remove the top layer of leaves from the cabbage.
- To get it right ferment cabbage, you need to use only medium or coarse salt.
- To protect the dish from other bacteria, it is customary to lubricate the inside of the container with vinegar, sunflower oil, alcohol or honey.
- When mixing cabbage with salt, you do not need to rub the salad very hard. The main thing is that the salt is evenly distributed.More force will need to be applied when compacting the cabbage into the container.
- The amount of vitamins in the salad directly depends on the cutting method. The larger you chop the vegetable, the healthier the snack will be.
- You cannot store prepared salad in the cold. In such conditions, the cabbage will become soft and will not crunch.
- Every day the workpiece will need to be pierced to the very bottom with a wooden stick. This is done in order to release gases that gradually accumulate. If you do not skip this simple but very important step, you can end up with cabbage with a bitter aftertaste.
- In addition, you need to remove the foam that has formed on top every day.
- The fermentation process ends after 3 or 5 days. After this, you cannot store the cabbage in a warm room, otherwise it will no longer be crispy.
- In order for pickled vegetables to be stored well, the temperature should be maintained at a level of -1°C to +2°C.
Crispy sauerkraut recipe
Delicious sauerkraut is a recipe that remains the same from year to year. Only some housewives add other ingredients to it that are not present in the classic version. Basically, this salad is prepared only from the cabbage itself, salt, sugar and carrots.
Cabbage prepared according to the recipe below can be stored in the refrigerator in a jar. It has a very mild taste and ferments quickly. To do this we need to prepare:
- washed and dried three-liter jar;
- a head of cabbage (about 4 kilograms);
- 5 or 7 pcs. carrots depending on size;
- sugar and salt;
- a device for cutting vegetables (knife, shredder or vegetable cutter).
The first thing you need to do is chop the cabbage.The head of cabbage is cut into equal four parts. You need to remove a few leaves from one of them and leave them. Then these leaves will be fermented along with the workpiece. Carrots and cabbage are chopped in any convenient way.
Now that all the ingredients are prepared, you need to mix first carrots with cabbage, and then grind all the vegetables with salt and granulated sugar. For 4 kilograms of vegetables you will need 4 tablespoons of salt and sugar (without a slide). After mixing, the juice should stand out. At this stage, you can taste the salad; it should be slightly salted.
Then you need to lay out all the components in layers. First of all, place a little salad on the bottom of a three-liter jar, then cover it with the remaining leaf and compact it well. Thus, fill the jar to the level of the hangers. It doesn't have to be complete.
During the fermentation process, even more juice will be released, and it can completely fill the jar. But just in case, it’s better to put a plate under it so that the juice doesn’t “run away.” In this form, the workpiece is left for 3 days in a warm place. The jar must be open all this time. Don't forget to pierce the lettuce every day to release the gas. Also collect any foam that forms daily.
After 3 days, you need to check whether the fermentation process has ended or not. If the salad is still actively fermenting, then it is left for another 1 or 2 days. After this, you can cover the dish with a plastic lid and put it in the refrigerator. Next, wait another 5 to 10 days and you can eat the salad.
Conclusion
This is how easy it is to cook delicious crispy sauerkraut instant cooking. This method really won’t take much of your time, and also doesn’t require large financial expenses. It can be stored in jars directly in the refrigerator. Unless, of course, it will be stored there for a long time. Usually this dish is eaten first. In order for the preparation to be truly tasty and crispy, you need to adhere to the rules described above. Try making this delicious cabbage at home. We are sure you will not regret it!
