Sauerkraut in 3 Days: Simple Recipe Without Vinegar and Sugar.

According to ТСН: Many housewives are used to adding sugar, vinegar, cranberries, and various spices to cabbage, spending a lot of time on this process. The author of the recipe is convinced that her method of making sauerkraut, passed down from her father, is the simplest and guarantees a delicious result.

How to Choose Cabbage for Fermentation

To obtain crunchy and juicy sauerkraut, it is important to choose the right cabbage. It is best to use heads of late varieties that ripen in the fall, at the end of September or the beginning of October. The main thing is that the cabbage is as fresh and juicy as possible.

Necessary Ingredients for a Three-Liter Jar

You will need:

• Cabbage - 2 medium heads.
• Carrots - 2 medium.
• Salt - 80 milliliters.

The author emphasizes that the volume of salt should be measured in milliliters, not grams, as this is the volume contained in the glass her father used. At this quantity, the salt gives the cabbage a moderately salty and sweeter than sour taste. It is recommended to use regular rock salt, as iodized salt may negatively affect the fermentation process. Besides the ingredients, you will need a three-liter jar, a pestle, a skewer, or a thick stick.

How to Prepare Sauerkraut

The cabbage and carrots should be finely shredded - this can be done using a grater or a regular knife. After that, salt the cabbage and mix it thoroughly, kneading well with your hands. If the cabbage is juicy, juice will appear immediately. The mixture should be left to sit for an hour or two. The next step is to compact the cabbage with a pestle in the jar, leaving a few centimeters at the top. It is advisable to place the jar in a deep bowl, as juice will begin to emerge later.

After a few hours, the cabbage will begin to actively release juice. For quality lactic acid fermentation, which provides the beneficial properties of the dish, it is necessary to make several punctures in the cabbage down to the bottom of the jar with a long thick stick or skewer. This process should be repeated three times a day for the next three days to release gases.

How to Store Sauerkraut

Depending on the temperature in the room, crunchy sauerkraut matures from 3 to 5 days - three days at room temperature and five at a cooler temperature. The readiness of the cabbage is indicated by the absence of bubbles during the next puncture. The finished sauerkraut should be stored in the refrigerator. Over time, it may lose some crunchiness and become sour, making it ideal for preparing sour soup or sour borscht.

Making sauerkraut is not only a tasty and healthy way of preservation but also a part of Ukrainian traditions. Homemade sauerkraut will not only be an excellent side dish but will also significantly enhance the taste of many dishes. In the cooking process, you will encounter not only exciting culinary discoveries but also the opportunity to recall the traditions of your ancestors.