Sauerkraut is a tasty and aromatic snack that many people like to serve on holidays.
At the same time, many housewives like to prepare their own meals so as not to doubt their quality.
Typically, the process of making sauerkraut takes several days, but there is a recipe that will allow you to start preparing the snack just one day before the big day.
The whole secret is in the hot marinade.
How to make sauerkraut
Cabbage and carrots need to be shredded and distributed among jars. For 2 kg of cabbage, it is enough to take only 200 g of grated root vegetable.
Then you need to make the marinade.
Place a saucepan with water on medium heat. Add 100 g of sugar and a tablespoon of coarse salt.
Afterwards, you need to mix thoroughly until the products are completely dissolved. In addition, you need to add 110 ml of table vinegar.
As soon as the brine boils, you can pour it over the cabbage.
The preparation should be kept at room temperature for 12 hours, then the jars should be closed.
The appetizer can be served or stored in the refrigerator.
Earlier we talked about the mistakes housewives make when preparing sauerkraut.
