Sauerkraut with Rye Flour Recipe
What do good housewives do in autumn? That’s right, sauerkraut. For the winter, the soup is boiled, and the potatoes are boiled and served with onions and sunflower oil. And in general, what kind of winter without a jar or two of sauerkraut? According to this recipe, one of my very distant relatives was sauerkraut. Cabbage turns out to be slightly tart, “spicy”, vigorous and very tasty. Try it, and suddenly you like it?
Servings
10
Cook Time Passive Time
60minutes 5days
Servings
10
Cook Time Passive Time
60minutes 5days
Ingredients
Instructions
  1. Remove the top leaves from the cabbage. Rinse under water, dry and cut in any way. Put aside a couple of whole leaves, they will come in handy next time.
  2. Peel the carrots, grate them on a coarse grater.
  3. Put the cabbage and carrots in a bowl or basin, add salt.
  4. Pour in the water. Water should not be boiled. There is a well- excellent. And there is no something and it will just come off.
  5. And use a wooden pestle to “stomp” the cabbage a little. It is not necessary to mash or rub it hard. Just tap 5-7 times with the pestle up and down and mix the cabbage with the carrots. It is more convenient to do this in portions. Usually I divide the whole volume into 4 parts and “trample” cabbage in 4 steps
  6. At the bottom of a three-liter jar, pour 1 tbsp.l. rye flour.
  7. Cover it with a cabbage leaf.
  8. And put the salted crumpled cabbage in a jar, crushing it with a pusher. Do this until the jar is full. Usually a three-liter jar contains 2-2. 5 kg of cabbage.
  9. Cover the cabbage with cabbage leaves on top and sprinkle with 1 tbsp.l. rye flour.
  10. You can give a stalk.
  11. Leave the cabbage indoors for 3-5 days. On the second day, a plentiful brine usually begins, so it is better to put the jars on a tray or spread something. Cover the jar with gauze or simply cover with inverted lids.
  12. Starting from the second day, when fermentation begins, cabbage should be pierced with a wooden stick or handle from the shoulder blade to the bottom to release gases. This should be done 1-2 times a day.
  13. The fermentation time depends on the room temperature and can last from 3 to 5 days. As soon as it is seen that the fermentation has gone down, the brine is not isolated – the cabbage is ready. Put it away in a cold place (refrigerator, cellar, basement) and enjoy all winter.
  14. Considering that no sugar was used during fermentation and rye flour was used, cabbage may seem to you more acidic than usual and more “vigorous”. Therefore, when serving, lightly sprinkle with sugar, stir and leave for 5-10 minutes, then pour oil and serve.
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