Content
Easy Sauerkraut Recipe: How It's Made in the Kremlin
15.11.2024 12:50
On the eve of winter, many citizens are actively engaged in preparing sauerkraut.
Often the process takes a lot of time and can be quite tedious.
But there is a recipe that will definitely help you forget about these inconveniences.
The former chef to the Russian president, associate professor at the Plekhanov Russian University of Economics, and member of the Moscow Association of Chefs, Aleksey Voronetsky, shared this with the publication Vechernyaya Moskva.
Variety, dishes
The specialist notes: for pickling, it is best to use mid-season, mid-late and late varieties of cabbage.
And the most suitable, in his opinion, is the "Slava" variety. Also recommended are "Dobrovodskaya", "Kashirka", "Kupchikha", "Podarok", "Moscow late".
The expert advises fermenting cabbage for the winter in wooden barrels, enamelware and glass jars.
So what about the recipe? Let's talk about it next. By the way, it's called "Cabbage with Cranberries".
Preparation
To prepare, you will need a three-liter jar, a wooden circle, a stone or wooden weight (can be replaced with a three-liter glass jar filled with water).
From the products we take cabbage, 100 grams of cranberries (fresh or frozen), 100 grams of carrots and 75 grams of rock salt.
Let's get started: chop the cabbage and carrots (into the thinnest and narrowest strips possible).
Add a handful of carrots, cranberries and salt. Mix, and then put the whole mass in parts into the jar.
It is important to leave a volume of approximately 20 cm from the neck unfilled – it will be filled with the released cabbage juice.
Next, place a wooden circle with a weight on top of the jar and leave it in a room with room temperature for 2-3 days.
When and where to put into long-term storage
When gas bubbles appear on the surface of the released cabbage juice, pierce the cabbage in several places, having first removed the circle from the jar.
It is necessary to clean to the bottom with a wooden or stainless steel rod, getting rid of excess carbon dioxide and hydrogen sulfide.
As soon as the brine becomes lighter, you can put the container with it in a cool place for long-term storage (the ideal temperature is from +3 to +5 degrees).
According to the chef, instead of cranberries you can use lingonberries, apples or peeled and sliced turnips.
