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How to Make Truly Appetizing Sauerkraut: Three Simple Rules
Sauerkraut: Traditional Recipes and Secrets of Perfect Taste. An integral part of the culinary heritage of many countries, this irreplaceable product requires careful preparation to highlight its rich flavor and crunchy texture. Choosing the right ingredients and following simple recommendations is the key to success.
Selecting Cabbage: The Key to Success Late varieties of white cabbage, such as Agressor, Moskovskaya Pozdnyaya and Slava, are ideal for pickling. This variety has a juicy, crispy texture and excellent taste, and is perfectly preserved even during long-term storage. Using early varieties can lead to undesirable results. The cabbage can become soft and lose its characteristic taste.
Salt: an important ingredient. When making sauerkraut, use only coarse non-iodized salt without any additives. The optimal ratio of salt to cabbage is about 20 g of salt per kg of cabbage. Some housewives add a small amount of sugar, but it should be remembered that excess sugar forms mucus and can negatively affect the fermentation process.
Additives: Carrots and spices for a unique taste. To improve the taste and aroma of sauerkraut, it is recommended to add carrots. It is best to use late-ripening carrots in an amount of no more than 50 g per 1 kg of cabbage. Too many carrots can slow down the fermentation process. To enrich the taste palette, it is recommended to add aromatic spices, such as dill and caraway - 1 teaspoon per 1 kg of cabbage. These simple additives give sauerkraut a unique taste and aroma.
Recommendations from pravda.ru: Following these simple recommendations, you can prepare delicious and crispy sauerkraut. This sauerkraut will become a real decoration of your table in winter and a source of vitamins. Do not forget that the right choice of cabbage and observance of its proportions is the key to success in preparing this traditional dish.