Sauerkraut for winter in jars for long-term storage
Sauerkraut is the most useful “winter” snack, because it contains a maximum of vitamins and trace elements that our body does not receive in the cold season. I share a simple and quick recipe for delicious, crispy, sweet and sour sauerkraut.
Ingredients
Step-by-step cooking recipe
Chop the cabbage, peel the carrots and grate on a coarse grater. Combine the vegetables and mix well.
Fill a clean three-liter jar with cabbage and carrots, without tamping too hard. In the middle of the vegetable layer, place the peppers and bay leaf.
Prepare a “cold” brine: dissolve salt and sugar in warm boiled water, mix well.
Pour the brine over the cabbage in the jar so that it completely covers the cabbage.
Cover the jar with the blank with gauze folded in several layers, put it in a deep dish and leave for 2-3 days at room temperature (optimally at 20 ° C). Pierce the cabbage to the bottom of the jar with a wooden skewer 2-3 times a day so that the gases formed during fermentation come out. Be sure to make sure that the cabbage is covered with brine to the top. If the top layer suddenly remains without brine, tamp the cabbage more tightly in a jar with a spoon or a wooden pusher.
When the fermentation process is completed, send the jar of cabbage to the refrigerator for storage. Sauerkraut, cooked according to this recipe, is safely stored in the cold for several months.
