Sauerkraut
Votes: 7
Time: 15 min plus fermentation time
Sauerkraut - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.3 kg shredded white cabbage
- 3 tablespoons of salt for pickling
- 1 tbsp. juniper berries
- 2 teaspoons of caraway seeds
- 1 liter of water in a sterilized glass jar
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Recipes with similar ingredients: white cabbage, juniper berries, sauerkraut, caraway
Cooking the dish according to the recipe:
- In a large bowl, thoroughly mix the cabbage with the salt, juniper, and cumin using your hands or tongs. If mixing by hand, make sure your hands are very clean before you begin. Let sit for 10 minutes.
- Place the cabbage mixture in a large plastic food container. Place a lid smaller than the container on top, and place a jar of water on top of the lid. Place the container in a cool place (18-21°C) overnight. Within a day, the cabbage will have released enough liquid to completely cover it. Use the jar as a weight to keep the cabbage submerged in the liquid and away from air.
Pierce the cabbage daily for 1-2 weeks to release carbon dioxide, skimming off any foam as needed. Transfer to an airtight container and refrigerate for up to 6 months.
Exit: 2.5 l.
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