How to ferment cabbage correctly - with or without sugar: the most delicious recipe
Mid-autumn is the perfect time to prepare sauerkraut. This tasty and healthy dish will be a great addition to your winter diet.
But many people ask themselves: is it necessary to add sugar when fermenting cabbage? The expert of the online publication BelNovosti, chef Yulia Arkhipova, suggests understanding the intricacies of preparing this traditional dish.
How to ferment cabbage
The first thing you need to do is prepare the necessary ingredients. Buy the products using the following list:
- 2-3 kg of cabbage,
- 1.5-2 tablespoons (30-40 g) of salt (per 1 kg of cabbage,
- Spices – to taste (bay leaf, black pepper, cumin),
- 1-2 carrots (optional).
Remove the top leaves from the head of cabbage, then shred the cabbage into thin strips and place in a deep bowl.
Add salt and mix well, then wait 15-20 minutes for the cabbage to release juice.
At this stage, add coarsely grated carrots and spices.
Place the cabbage in sterile jars (you can use a wooden barrel or tub), tamping down tightly as you go so that the cabbage is completely covered with juice.
Cover the jar with gauze and leave it in a warm place for 5-7 days. Every day, pierce the cabbage to the very bottom to help the gases escape.
Do you need sugar in sauerkraut?
Sugar can be added if you want the preparation to have a sweetish taste, be softer and more tender - 1 tablespoon per 4-5 kg of cabbage is enough. In addition, this additive speeds up the fermentation process.
Whether to include this ingredient in sauerkraut is up to you.
