Sauerkraut - a recipe for those who have little time

Extremely useful, very tasty and favoritemany sauerkraut are a product that our ancestors respected. She has not lost her attraction in our age. In winter, sauerkraut is simply an indispensable product, and if you make its stock, it saves a lot of time for cooking for the family. After all, almost any garnish is perfectly combined with this pleasant salting and do not need much effort to prepare a salad-crispy sauerkraut, the recipe of which is extremely simple, always at the hostess's at hand.

General recommendations how to make delicious sauerkraut

Cabbage on a cutting board should be chopped orchop with a good sharp knife. Carrots and cabbage can be quickly chopped with electric vegetable, grated or shredding. The most important rule for making sauerkraut is successful, it says: salt should be exactly 2% of its total weight. This rule was checked by many housewives and made sure that sauerkraut, the recipe of which contains more salt, will turn out to be salted. The fermentation process will slow down and there will not be a pleasant sour taste. If not, then soft and not crunchy tasteless sauerkraut will come out.

Spices and condiments each hostess selects according to the taste of her family.

First you need to mix carrots and cabbage. Carrots need a lot - it does not hurt, will add a gentle cream color to the fermentation and add a sweetish taste to the brine.

If you prefer to get itsnow-white sauerkraut, keep the recipe strictly, using only a small amount of carrots. In such cases, separately, cabbage, separately carrots, but mixed before serving on a table in a certain proportion.

After shredding, the mixture must be weighed and salt added. Then mix thoroughly and leave to lie down for a while, so that the cabbage let out its juice.

There are a lot of recipes for this spicy pickle, but there are some very successful ones.

The recipe for sauerkraut, which is prepared only for a day

Cabbage (about 2 kg) and carrots (about 750 g)we cut, mix and add to a three-liter jar. If you like scented spices, then put cumin and black pepper into the mix. Next, this mixture must be poured brine. How does he prepare?

For brine, take hot boiled water (1liter), sugar (1 tablespoon), salt (about 2 tablespoons) and 8 tablespoons 9% vinegar. All components are mixed, pour water and mix until completely dissolved. Brine should be cooled. Only after that, pour a small stream of brine into a jar with cabbage. With a knife or a stick, pierce the mixture so that it is evenly filled.

We put the jar in the refrigerator and the next day you can eat it.

"Bachelor" sauerkraut, a recipe for fast cooking.

A small cabbage head should be cut into 4parts and chop. One medium-sized carrot grate on a large grater. Pour two teaspoons of salt in a saucer. Prepare a large bowl in which it will be convenient to mix cabbage, carrots and salt. Remember this mixture well to make juice stand out.

Put a cabbage in a two-liter jar and makeoppression. As a yoke, a plastic bottle with water is good. Bending is needed, so that the juice that is allocated covers the cabbage. In a warm place, she will wander. After one or two days, it will be necessary to puncture the cabbage with a knife or stick, so that the gas leaves and the taste of bitterness does not appear in the product.

Cut cabbage into smaller cans,cover and you can start eating it. This is enough for one person for a week. If you see that a couple of days the sauerkraut will end, repeat the whole process and the supply of vitamins and nutrients in your refrigerator will not dry out.