Every year, with the arrival of autumn, the question of how to prepare for the winter delicious and crispy cappist is becoming relevant. After all, in the cold season, this is the main source of vitamins! It is definitely difficult to respond rather difficult, since the rustic process is quite delicate. Even the most seemingly minor factor may adversely affect the taste.
Let's try to collect together the experience of the best owners and figure out how to cook sauced cabbage so that it crunch all winter, and everyone tried - praised and asked for additives.
Secrets and tricks
1. You need to pick up cabbage after the holiday of the Intercession of the Most Holy Virgin (October 14) - so always my grandmother did. This is due to the fact that the sugar content in the cabbage reaches the maximum level after the first frosts. And the separation of sugar to produce lactic acid is the basis of the process of the stage of the stage.2. It is better to take a cabbage of medium or late varieties. Cabbage should not be frozen, otherwise it turns out soft. The batch on the cut should be bright, the dark for a long time lying in the warehouse. The lighter coloring of the cabbage leaves, the greater they contain sugar.
3. It is necessary to engage in the ripples only on the growing moon, ideally for the 5th or 6th day after the new moon. The cabbage will be covered in these days will be juicy and crunchy.
4. Carrots need to add a bit, on a three-liter can not more than one, otherwise the cabbage will be soft.
5. For 1 kg of cabbage, it is necessary to add approximately 20 g of the cooking salt (in no case of the non-iodined, and then the cabbage will be soft).
6. The cabbage is recommended in a glass, plastic or enamelled container. It is impossible to use iron or aluminum dishes for rolling. Contact cabbage with metal will lead to a deterioration of its taste.
7. You can add a little root of Khrena to the cabbage - the tanning substances from it will go into the cabbage and will not let her soften.
8. So that the cabbage was crispy, the process of fermentation is recommended at room temperature, and end at approximately 0 ° C.
Recipe for crisp in brine
To obtain a crispy cabbage, we prepare it in the brine. The peculiarity is that the cabbage does not need to be mine for this recipe for the release of juice.
Ingredients on a three-liter jar
2-2.5 kg cabbage
1 medium carrot
3-4 laurel sheets
black or fragrant pepper
Ingredients for picking brine
1.5 liters of water
40-50 g of cook salt
2 tbsp. l. Sahara
Cooking:
Prepare brine, soluble in warm boiled water salt and sugar to the disappearance of grains.
Remove with the screws upper green and damaged leaves. Divided each kochan on 4 parts.
Put cabbage, pre-separating the bums. Sodium carrots on a coarse grater.
Mix cabbage with carrots, but not mne.
Frames in a clean bank, a little tamping. Between the layers, put several laurel leaves and peppers peas.
Pour into the bank brine so that it is completely covered with cabbage.
Cover the can with a lid, but not tight. Put it in a bowl, because during fermentation, the brine will rise and can fire through the edge.
Leave quas in the kitchen for 2-3 days. See that the top layer of cabbage is covered with brine. From time to time it is necessary to produce the produced gases from the cabbage, otherwise it will be impatient.
To improve taste, you can add dill seeds, cumin or fresh cranberries. It turned out a very tasty crispy cabbage. It is possible to start it in a week.
Interesting fact : Thanks to the presence on board the ships by sauced cabbage, James Cook did not lose during his swims to any member of the crew from Qingi. And not surprisingly - vitamin C is more than in Lemon!
In addition to vitamin C, the sauerkraut contains vitamins B, K, U and PP. Thanks to the cooking method, in which the product does not heat up, all vitamins are preserved completely and do not lose their properties 8-10 months after the "maturation" of cabbage.
From the sauerkraut you can make various salads, vinaigrette, filling for pies, or just fill it with oil and serve on the table. Juicy, crispy and with pleasant acid kale you for the winter!