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Sauerkraut in a jar for 1 liter of instant

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Kitchen World
Calorie content 136.9 kcal
Portions 1 l.
Cooking time 20 minutes.
Proteins * 1.3 gr.
Fats * 6.7 g
Carbohydrates* 36.7 g
* per 100 gr. product
Sauerkraut in a jar for 1 liter of instant
Content

Natural pickling of cabbage takes time: the fermentation process must go through all its stages to make the product tasty. What to do if you want to crunch sauerkraut, but you don't want to wait a few days for the sauerkraut to finish? Let's go the other way and "speed up" the cooking of cabbage with vinegar. This method is inferior in usefulness to the classical method, but allows you to cook crispy juicy cabbage in the shortest possible time.

Ingredients

Cooking process

step 1 out of 5
We wash the head of cabbage, dry it, remove the upper damaged leaves. Stump cutouts. Shred the cabbage as thin as possible.
step 2 out of 5
We wash the carrots, dry them, peel them. We grate the root crop.
step 3 out of 5
Place the cabbage and carrots in a suitable dish (enamel bowl, glass container). Mix with your hands.
step 4 out of 5
To prepare the brine, put salt, granulated sugar in a saucepan, pour in vegetable oil, vinegar and water. We put on the stove and bring to a boil. Pour cabbage with hot brine. Put the bay leaf and allspice peas. Cover the cabbage with a flat plate upside down and set the oppression on top.
step 5 out of 5
We leave the cabbage under pressure in brine at room temperature for a day. After this period, the cabbage will be ready for use. It can be transferred with the brine to a glass jar for convenience and stored in the refrigerator.
Bon Appetit!

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