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Crispy sauerkraut in a jar
Many people love crispy sauerkraut in a jar. This delicious versatile snack is present on many lunch tables every day starting from autumn (and throughout winter) with various dishes made from sauerkraut. No festive meal is complete without sauerkraut in winter. In the past, large barrels of sauerkraut were prepared for the entire winter. Nowadays, housewives most often ferment cabbage in a three-liter glass jar.
Preparation time: 3 days.
Caloric content: 23 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- white cabbage - 2 kg 600 g;
- carrot - 1 piece;
- dill seeds - a pinch;
- non-iodized salt - 1 tbsp (with a slight mound);
- boiled water - 0.5 l.
Let's prepare the necessary products for making crispy sauerkraut in a jar. We buy a white cabbage head (of a late variety) at the market. This variety of cabbage has a dense, tightly packed head with crispy leaves. To get tasty, tender, and crispy homemade sauerkraut, we take a head of cabbage of a special shape (flattened on both sides). Such cabbage has fewer thick veins on the leaves, and the leaves tend to be more tender. The carrot that we add to the sauerkraut should be sweet and bright. We also buy dill seeds from grandmothers at the market. They will give the sauerkraut a special aroma. For any pickling, we take stone salt, non-iodized. We boil half a liter of clean water and let it cool.
Preparation
- We remove the outer leaves from the cabbage head, which can sometimes be damaged or green. We hold the cleaned cabbage head under a stream of cool water. The washed head is cut along the core into four parts, as it is easier to work with the quarters. Each quarter of the cabbage is chopped manually with a sharp knife in turn.
- We process the entire cabbage head into thin strips.
- We wash the carrot root to remove dirt. After peeling the carrot, we rinse the vegetable under running water once more. Now we cut the carrot into thin strips and add it to the shredded cabbage.
- We take 1 tbsp of non-iodized salt, shaking off the mound while leaving a small pile of salt in the spoon.
- We pour the salt from the spoon into the shredded cabbage with the carrot, distributing the salt evenly throughout the cabbage. Then, with clean hands, we gently rub the cabbage with salt until juice appears in the cabbage.
- Now we place the cabbage into the fermentation container. A three-liter glass jar is ideal for fermenting the chopped cabbage. Before starting to fill the jar, we wash it (without fail) with warm water and baking soda. Then we rinse it thoroughly with clean water. We layer the cabbage in the previously prepared container, pressing each layer down with our fist.
- We fill the jar with cabbage up to the neck. Then we cover the cabbage with a cabbage leaf. We choose a cabbage leaf with thick veins for this purpose to press the cabbage down well.
- After that, we pour cooled boiled water into the jar with cabbage, ensuring that the water completely covers the cabbage, forming a layer of 1.5-2 cm above its surface. We sprinkle a couple of pinches of salt into the water.
- We place the jar with shredded cabbage in a deep dish to catch the brine that will escape during the fermentation of the cabbage. Starting the next day, we pierce the cabbage in the jar in several places with a clean long wooden stick. We make deep holes in the cabbage so that the stick reaches the bottom of the jar. We do this several times a day. Do not ignore this process; otherwise, an unpleasant smell will develop in the cabbage. We pour the juice that has leaked from the jar into the dish back into the jar with the cabbage. By tasting the cabbage daily for acidity, we determine the desired taste. As soon as the cabbage acquires a pleasant acidity, we move it to the cold, covering the jar with a lid. The crispy sauerkraut in the jar is ready. We serve it chilled, having previously dressed it with sunflower oil.
Enjoy your meal.
