Sauerkraut is usually cooked in brine, but there are recipes for cooking without brine. This technology is associated with a number of subtleties that should be considered before starting cooking. Later in the article you will find proven recipes for this dish.
Ingredient preparation
The main ingredient in the cooking process is cabbage. Vegetables must be thoroughly washed, dried and chopped. Depending on the recipe, additional vegetable crops can be used, for example, carrots, ginger root or horseradish, which must be chopped with a grater.
Salt will be used as the base preservative. Additional spices - sugar, bay leaf, pepper.
Did you know? The first to learn vegetables were fermented by the inhabitants of Ancient Mesopotamia and India.
Step-by-step recipe for pickling sauerkraut without brine for the winter
There are many different recipes for sauerkraut without cooking brine. Simple recipes with carrots and horseradish deserve special attention.
Classic recipe in a jar without brine
1 can of 3 l30 minutes / 3 days
White cabbage
1 kg
black peppercorns
5 pieces.
Nutritional value per 100 g:
- Grate carrots on a coarse grater.
- Chop the cabbage.
- Mix chopped vegetables in a large bowl.
- Add pepper, salt, bay leaf to the mixture.
- Knead the vegetable mixture with your hands so that it releases juice.
- Move the workpiece into a jar with liquid, tamp tightly.
- Cover the container with doubled gauze and leave in a warm dark place for three days for fermentation.
Important! Every day it is necessary to pierce the workpiece through with a long thin object - otherwise the dish will have an unpleasant smell due to the accumulation of gases that are released during the fermentation of the product.
With horseradish
1 can of 3 l60 minutes / 3 days
Nutritional value per 100 g:
- Chop the cabbage.
- Grate carrots and ginger on a coarse grater.
- Grind horseradish with a fine grater.
- Peel and crush the garlic.
- Mix all the ingredients in a volumetric dish.
- Add salt and sugar.
- Hand knead the mixture so that the vegetables let the juice.
- Place oppression on the top layer of the workpiece and leave for 3 days for fermentation.
Features of storage at home
After the fermentation process is completed, the vegetable snack is packaged in jars, "under the nylon cover." The container is opened only in order to get a portion of the product. During storage, the bank should be closed. At home, it is better to store the workpiece in the refrigerator, basement or cellar. In the apartment for storage you can use the balcony. The optimum temperature for storage of the product is 0 ° С. Humidity should not exceed 60%. Storage location should be shaded.
Did you know? Scientists still can not accurately determine the homeland of cabbage. According to nerds, the area of origin of the vegetable may be England, Ireland, France, Denmark, the Mediterranean or Georgia.
Having prepared sauerkraut, you can provide yourself and your family with vitamin vegetable snacks for the entire winter season without unnecessary efforts. The above recipes will help to prepare not only tasty, but also healthy dish.