Crunchy, Just the Right Measure: Sauerkraut
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Preparation Time30 mins
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Cook Time30 mins
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View50
Sauerkraut juice, which pairs well with almost all stews and cornbread, should take its place on your tables this winter, too. Easy-to-make, crunchy sauerkraut goes well with any meal! Sharing your own homemade pickles at your table is priceless!
After a little patience, you can easily prepare homemade sauerkraut and share it with all your loved ones.
Ingredients
Follow the directions
1
Stepremove-the-root-part-in-the-middle-of-the-hard-and-thick-leaved-pickled-cabbage-whose-outer-leaves-have-been-removed-and-washed-in-plenty-of-water-with-the-help-of-a-sharp-knife-divide-the-cabbage-into-at-least-four-equal-parts-and-chop-it-into-desired-sizes-keep-in-mind-that-the-smaller-you-reduce-the-hard-leaves-especially-towards-the-root-the-quicker-the-pickle-will-take
2
Stepadd-rock-salt-to-the-cabbage-and-rub-it-with-the-salt
3
Stepadd-the-rubbed-cabbage-to-a-clean-and-large-jar
4
Stepplace-peeled-and-coarsely-chopped-carrots-in-between-and-fill-the-jar-with-the-addition-of-cabbage-again
5
Stepafter-filling-the-jar-add-granulated-sugar-garlic-and-vinegar
6
Stepfill-the-potable-water-to-cover-the-cabbages
7
Stepfinally-add-lemon-salt-close-the-jar-airtight-and-store-it-at-room-temperature-in-a-place-out-of-sunlight-for-15-days-after-opening-keep-in-the-refrigerator
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