How to make sauerkraut fastest and easiest way

making sauerkraut is very simple in itself.

Before you decide to make it it is necessary to have quality cabbage. The heads must be healthy and solid. We can pickle whole heads or cut (grated). You will need a plastic container or bag, a cotton cloth, wooden or plastic pressures, or stone, jar, salt – about a kilogram of salt per 30 kilograms of cabbage, bay leaf, pepper, and for better taste and color are added fennel seeds and corn.

 

First,

clean the cabbage heads of the surface layer, separate the part for pickling the whole head, and the part for cutting. For whole heads, dig out a little of the root and put some salt. For cutting, you will need a board, a knife and in this case, the grater comes in very handy.

You can see the types of graters here.

 

Once you have sliced ​​the cabbage, you can start the process.

At the bottom of the plastic bowl,  first put sliced ​​cabbage, salt, pepper, season, the second row again goes sliced cabbage and spices. Press a little to soften and release the juice. On top of that, put the cabbage heads lined up side by side with the root upwards. Again put sliced ​​cabbage salt and spices and arrange it like that till you run out of the cabbage. In the meantime press the cabbage in a bucket to make its juice float on top.

When all the cabbage is in the bucket, put a cotton cloth, a wooden or plastic press, and a stone over the cabbage, or jar.

Leave the bowl with cabbage at a temperature of 18-22 ° C  (it is at the optimal temperature for pickling) for about two months.

You may across some problems while it sits. If the salt in the bowl is not well distributed, cabbage can turn brown and soft. This can also happen if there is a lot of air. 

to make sure that the sauerkraut is good, it needs to have a normal smell and clean brine-liquids. In addition, be careful to wash cotton cloth and plastic cloth each time you remove the cabbage pusher.

When the sauerkraut is ready for eating, prepare this recipe

 

simple sauerkraut stew

Ingredients:
500 g of sauerkraut
200 g canned beans
1 tablespoon
of mashed tomatoes
1 tablespoon ground sweet pepper
1 teaspoon ground hot pepper
1 bay leaf
salt, pepper

for browned flour

2 tablespoons flour
3 tablespoons oil
1/2 teaspoon ground sweet pepper

Preparation
Put sauerkraut in a pot in which you previously put about 2 liters of water
Add spices salt, pepper, ground pepper, mashed tomatoes.
Cook until the cabbage is soft. Then add the graded beans (no need to cook first) and bay leaf in a pot. Cook beans and cabbage over low heat for about 30 minutes.
Towards the end of cooking, place the dough you previously prepared and cook for another 10 minutes.

 

Preparation of browned flour:

Put flour and oil in a pan, mix well on medium heat for a few minutes or until flour
changes color.
Add the ground pepper, then stir over medium heat for about 3 minutes to combine the ingredients in
compact mixture.
Pour into a saucepan and stir gently.

 

Serve warm with a slice of bread.

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