2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Bulgarian's table in the winter is poor without traditional sauerkraut!! Pickles are prepared from all varieties of ordinary cabbage, as long as it is healthy, well-developed, uncracked and perfectly fresh.
If the cabbages are rotten, soft and frozen - you can not expect a quality pickle. The pickle made from such cabbage softens, and the cabbage juice stretches and darkens. A thick white coating forms on the surface, and the smell is quite unpleasant.
The durability of the pickle depends a lot on how long it is put. It is best to put on when the cold starts. Sauerkraut is prepared late in the fall, after the weather has cooled, but also before the great frosts begin.
If the cabbage is cooked at high temperatures, the fermentation proceeds quickly and must be consumed immediately.
To be prepare sauerkraut, you need to observe the following things:
- Peel the cabbages from the green outer leaves. Remove yellowed and rotten leaves, if any;
- Cut the cob next to the cabbage itself and split it crosswise to a depth of 4-5 cm;
- Wash the cleaned cabbage;
- Arrange the prepared cabbages tightly in a can or tub, turning the cobs up;
- To improve the taste of cabbage and juice, you can add some spice / horseradish / or corn kernels;
- If you want to color the cabbage juice, add a few blue cabbages;
- Drizzle the cabbage with brine made from water and cooking or fine sea salt. To 10 liters of water add 400-500 g of salt. The mixture is boiled, filtered and allowed to cool;
- You can prepare the cabbage pickle by sprinkling the cabbage with salt and pouring water over them;
- Press the cabbage with a wooden cross and river stone;
- The brine must cover the cabbage at least 10 cm on top and cover all the cabbages;
- Roll the cabbage in the first week at least 3-4 times;
- Store the finished cabbage in a cool and dry place;
- The finished cabbage has a light yellow color and is juicy and crunchy;
- If a white skin forms during storage, clean it without stirring the brine;
- The brine cannot be replaced with a new one, as it will not contain lactic acid and the cabbage will spoil quickly.
You need to take care so that you can store the prepared sauerkraut well and blissfully enjoy the dishes prepared with it!
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