How to Diversify Classic Sauerkraut: A Quick and Affordable Recipe
Sauerkraut is not only a source of vitamins in winter, but also a base for salads, soups, and main courses.
If you are bored with the classic recipe, you can make the dish more interesting. A small change in the composition of ingredients gives an amazing result.
Products:
- cabbage – 5 kg;
- carrots – 0.2 kg;
- lingonberry – 0.3-0.5 kg;
- salt – 50-100 g;
- seasoning.
Preparation
1. Cut the cabbage into strips 2 cm thick and 5 cm long. Cut the carrots into strips. Combine the two ingredients, add salt. Then knead the cabbage and carrots with your hands to release the juice.
2. Place the first layer (10-15 cm) in the dish. Sprinkle berries on top and add seasoning (caraway, fennel or coriander seeds). Then the next layer of cabbage, which is topped with lingonberries and seasoning, and then everything is repeated to the very top.
3. Cover the cabbage with a flat plate on top, cover with a cloth and put a weight on it.
4. Cooking takes 2-3 days at a temperature of 20 °C. Periodically, the cabbage is opened to remove foam and excess juice, pierced with a wooden stick to release carbon dioxide.
Lingonberries in the recipe can be replaced with cranberries, apples, pumpkin or beets.
