Homemade sauerkraut delights with its taste and wealth of health-promoting properties. It is one of those preserves that must be prepared in Polish homes before the arrival of winter. If you want to have it ready after a few days, not weeks, from this season onwards, make it only this way.
it’s a beloved picklewhich contains a wealth of nutritional values. It should have a mandatory place in every pantry. Unfortunately, many people give up on home-made sauerkraut through a long pickling process that lasts from a week to even two.
Fortunately, this is not the only way to prepare homemade cabbage, as my grandmother convinced me. She told me a patent thanks to which sauerkraut is ready in a few days. Nothing could be easier to obtain healthy and tasty pickle.
It is enough Instead of pouring salt into the shredded cabbage and kneading it laboriously, prepare the brine. This is a simple trick thanks to which sauerkraut is ready even after three days. The above-mentioned brine can be prepared easily, using a heaping tablespoon of salt per liter of water.
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Quick pickling of cabbage is the perfect solution for busy and impatient people. The end result is as tasty as sauerkraut for two weeks. Pickling cabbage this way requires the following ingredients:
- 5 kg of fresh cabbage
- 2 carrots
- 1 liter of water
- 80 g soli
- 5 bay leaves
- Allspice
- Optional: cumin
Preparation method:
As in the traditional way, start by shredding the cabbage and coarsely grating the carrots. Then boil water with salt and set the resulting mixture aside to cool.
In the meantime, prepare the jars (or a large jar or stoneware dish). Place bay leaves at the bottom. Arrange cabbage and carrots in layers. Halfway through, add the leaves again, allspice and, if desired, cumin.
Press the full dish firmly with the handle of a wooden spoon and place bay leaves on top again. Pour the cooled brine over everything and beat the cabbage again with a wooden spoon. It is important that the cabbage in the dish is completely covered with brine.
Close the jar (not too tight) and Set aside in a dark place at room temperature for two days. After this time, place the dish with the cabbage in the refrigerator for a day. After a total of three days, the cabbage should be ready.
