How to sour cabbage according to all the rules

“How to prepare crispy and juicy cabbage for the winter?” – with the arrival of October, this question becomes especially relevant for our compatriots. And like hands grow from the right place and cabbage is no problem, on every corner sell.





But here's the thing: you buy two bags of cabbage at intervals a week, you don't seem to distinguish, you leave one recipe in the same dishes. One turns juicy and crispy - fingers close, and the other and eyes would not look - soft and slimy ...





They say that fermentation It's pretty delicate. Blame, they say, the phases of the moon and the ubiquitous retrograde Mercury. So that sauerkraut does not betray your expectations again, "Site" He gathered together the experience of the best housewives and formulated on its basis the most complete commandments of ringing cabbage crunch.

Cooking sauerkraut

1. Folk wisdom says that it is desirable to leave cabbage after the feast of the Intercession of the Most Holy Mother of God. This is due to the fact that the sugar content in cabbage reaches its maximum level after the first frost. And fermentation of sugar to obtain lactic acid is the basis of the fermentation process.
   
   
   
2. Normally suitable for fermentation late-ripe cabbageintended for long-term storage. Do not expect good from early and mid-ripe! But how to determine the right head, it is not written on it?
   
   
   
   Agronomists recommend paying attention to the appearance of forks. As a rule, varieties with a flat, flattened coach are dry and lean, and rounded are more scalable, which is what we need.
   
   
   
   
   
   Experienced housewives are guided by the leaf and the cap of cabbage: “The leaf should be juicy, not dry and thin, and the cap is short. And of course, which cabbage is larger, it should be juicier.” Before buying, do not forget to try the cock to the touch - you need it to crunch a little when pressed, but at the same time it was dense, not loose.
   
   
3. Sourdough should be done only on the growing moon, ideally on the 5th or 6th day after the new moon. Soured cabbage these days is always juicy and crispy.
   
   
   
4. Carrots need to be added a little, on a three-liter jar no more than one, otherwise the cabbage will be soft.
   
   
   
5. On 1 kg of cabbage you need to add about 20 g of table salt (in no case not iodized, and then cabbage will be soft).
   
   
   
6. It is recommended to ferment cabbage in a glass, plastic or enameled container. It is impossible to use iron or aluminum dishes for fermentation. Contact of cabbage with metal will lead to deterioration of its taste.
   
   
   
7. To cabbage was crunchy, it is recommended to start the fermentation process at room temperature, and finish at approximately 0 degrees.
8. Cut and sprinkled with salt cabbage with carrots should not be lazy to rub well with your hands so that it gives juice, and only then put as tightly as possible in a jar or bucket.
   
   
   
9. Cabbage juice, released during fermentation, should completely cover the cabbage. Otherwise, it will be soft. For 2-3 days, cabbage must be stirred to release carbon dioxide, otherwise crunchy and hard not to see!

From sauerkraut, you can make various salads, vinaigrette, fillings for cakes, or just fill it with oil and serve it on the table. Each family has its own, favorite way of fermenting cabbage, and we picked up ten proven recipes that showed excellent taste. We invite you to watch and hope you like them too.