Classic sauerkraut that grandmother salted for sale from November to February

Hey, everybody! In this article, I will tell you how to successfully sour cabbage for the winter. I use this method every winter and I am always happy with the result. I am often asked about the recipe, and so I decided to do my research. Especially for dear readers. "Site" - fast-cabbage for the winter.



The recipe for fast sauerkraut Sauerkraut according to this recipe turns out to be very tasty, crispy and does not become soft. This recipe is a godsend. We will cook cabbage in our own juice, in a three-liter jar without sugar and vinegar. This recipe is in addition to being very useful, but also easy and easy to prepare. All proportions are perfectly matched.



Sauerkraut boasts a rich vitamin and mineral composition. It has magnesium, iodine, ascorbic acid, necessary to maintain immunity in the cold season.

The ingredients

• 2-3 kg of cabbage
• 1 carrot
• 1 tbsp salt
• tablespoon

For this recipe, late maturation cabbage is ideal. The weight of cabbage should be at least one kilogram. Such fruits are usually very juicy and tasty. We remove the upper leaves from each kochan - they contain traces of mechanical damage. Besides, they're not very juicy.



Now we cut the cock into pieces. By the way, try to squeeze the head on both sides: cabbage should crunch pleasantly. Then we shank the cabbage with a knife. However, you can use a special grater or harvester. Do not crush the cabbage too much, small - not always juicy. We move the garmented cabbage into a deep large container.



Now we need to wash the carrots, peel them and grate them. Also, do not rub carrots too fine - with its juice, it can color cabbage. Grated carrots add to the cabbage and stir with your hands so that it lets the juice. Do not add a lot of carrots to the dish, otherwise the cabbage will not crunch.



We will leave cabbage in a three-liter jar - the most convenient way to leaven. For salting, it is better to use the most ordinary table salt. For one three-liter can you will need one tablespoon of salt. This is the most successful way that will keep the proportions and not oversalted cabbage. In addition, it is not recommended to use iodized salt - it interacts more slowly with sanitized vegetables.



Now in layers we put cabbage with carrots in a jar and pour salt. Fill the entire jar, but not to the top – you need to leave some space for the juice that will form during fermentation. For safety reasons, I always put the jar on the plate.

Now leave the cabbage for 12 hours anywhere at room temperature. The jar does not have to be closed with a lid, cabbage needs access to oxygen. After the beginning of fermentation, cabbage should release a sufficient amount of juice. If it seems that the juice is not enough, you can add boiled water at room temperature. Also to taste, you can add a tablespoon of honey to cabbage. Antiseptic and preservative properties of honey increase the shelf life of cabbage. In addition, the dish will be more spicy, as well as saturated with useful substances.



Sauerkraut is an enzymatic process during which hydrogen sulfide is released. It is worth daily piercing the mixture (to the bottom of the can) with cabbage to remove the sour smell. Ready cabbage can be consumed on the third day, after it was put to leave. However, at room temperature, this process can be delayed. You can store such cabbage in the refrigerator or in the cellar. For cooking, we did not use sugar, so sauerkraut can be stored for a long time - from 6 to 8 months. Good appetit!