Sauerkraut is not just a snack, but a part of the cultural heritage of many families.
In any case, this is what the expert of the online publication BelNovosti, chef Yulia Arkhipova, is convinced of. She believes that making sauerkraut is a special ritual, and is ready to share its subtleties so that everyone has the opportunity to taste this tasty and healthy dish.
Selecting Cabbage
The best option is late varieties of cabbage: Agressor, Moscow late, Slava, etc.
They are usually crispier and juicier, and in addition to having excellent taste, they are excellent for storage.
Salt and other ingredients
Only coarse salt, which does not contain any additives, is suitable for making sauerkraut.
For every kilogram of cabbage you should add about 20 grams of salt.
Some housewives also add sugar to the container with cabbage – you should be careful with this component to avoid the appearance of unwanted mucus in the cabbage.
One pinch of sugar is enough for one kilogram of vegetable.
Carrots and spices
If you decide to add carrots to the cabbage, make sure that they are late varieties, dense and strong.
You shouldn't put more than 50 grams of carrots per kilogram of cabbage - if you overdo it with this additive, you risk slowing down the fermentation process.
Instead, include aromatic dill and caraway seeds in the snack: one teaspoon per kilogram of cabbage.
Expert: Julia Arkhipova
