The basics of cooking sauerkraut using Latherson technology

Even the most ordinary dish that you know how to cook, sometimes you want to cook according to the recipe of a real professional. And sauerkrautThe dish that Ilya Latherson cooks is a dish that you want to repeat. Especially since the famous chef explains some of the subtleties of cooking, which many probably have not heard of.



Very tasty sauerkraut Ilya Latherson resents that around the preparation of sauerkraut there are many prejudices. Some housewives require that near the cabbage, no one shouts and does not even talk loudly, otherwise the crunchy cabbage will not work. Others sauerkraut only on “women’s” days (Wednesday, Friday, Saturday).

But the chef thinks it's all stupid. And to turn out a very tasty sauerkraut, you just need to follow the right recipe. Well, cabbage itself should be taken at the right time, in late autumn, when the product contains the most vitamins.



The ingredients

• 1kg cabbage
• 100g carrots
• 1.5 tbsp salt
• glass

Preparation

1. First of all, wash the head of cabbage well, and then fit it finely. Here Ilya Latherson shows at once three methods that he uses to grind cabbage. And this chef equally deftly turns out not only with a shredding, but also with an ordinary knife. Below you can see all this in the video.
   
   
   
   
2. Rub the carrots and send them to the already laced cabbage. Add first a tablespoon of salt, and then a teaspoon of salt. Then rub the cabbage with carrots (mint can not be) so that the vegetables let the juice. Ilya Latherson notes that cabbages should be about 9-10 times larger than carrots, a ratio he considers ideal.
   
   
   
   
3. Then in a separate container half a tablespoon of salt pour boiling water, stir. When the mixture becomes barely warm, fill it with cabbage. Then you need to put a container with cabbage on a pan, and press something heavy on top.
   
   
   
   
4. After 2-3 days, the chef advises to remove the press, and pierce the cabbage with a wooden stick to let out air. After a couple of hours, the load should be put back. For 5-6 days, foam can be released, the smell of sauerkraut will appear.
   
   
   
   
5. It remains only to transfer the cabbage into a glass jar, tamp, close with a lid and send it to a cold place. Such sauerkraut will be stored for a long time.
   
   
   
   

Finally, Ilya Latherson told how he loves to use sauerkraut. So he simply sends a little cabbage to the plate, and then pours a thimble of sesame oil and stirs. This dish is willingly eaten even by those fastidious people who clearly dislike sauerkraut. This is an interesting life hack from the chef.

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How do you use it? cabbage? You making dumplings or cooking shy? Add to salads or just stew in a pan? Share your favorite options in the comments.