Grandma's recipe for making delicious and crispy sauerkraut.

Autumn has come, and with it it is time to harvest sauerkraut. There are so many recipes on the Internet! But from year to year I sauerkraut according to a recipe proven over the years, inherited from my grandmother. And take my word for it, I have never tasted such a crispy and tasty cabbage anywhere else.

Many housewives add honey, vinegar or bell peppers to cabbage, but I ferment this healthy vegetable according to the classic recipe. A huge advantage of this method of cooking cabbage is its harmlessness to everyone, without exception.

My grandmother's recipe for making cabbage.

First of all, you should take care of buying quality vegetables, since this factor greatly affects the taste of sauerkraut.
For one tab, I take 3 kg of cabbage (late varieties), 400-500 g of carrots, one tablespoon of salt and sugar, 1 liter of water, a little black peppercorns and a few leaves of lavrushka.

Heads of cabbage should be peeled from the top leaves and cut in half for convenience. Then, using a knife or shredder, we turn the cabbage into small strips. Some housewives also cut carrots into strips, but according to my grandmother's recipe, it is best to grate it on a coarse grater.

Place the chopped vegetables in a large container so that they can be mixed. Add pepper and bay leaf there and mix thoroughly, while squeezing slightly.

Then we transfer the cabbage to glass jars. I usually take a three-liter one. We apply the vegetable mixture in stages, ramming each layer. We leave some free space for the brine.

We move the cabbage aside and start preparing the brine. We need a two-liter jar, in which we pour salt and sugar, and then fill it with a liter of water. Using a spatula, stir the liquid until the salt and sugar are completely dissolved.

It is best to place the jar of tamped cabbage in a bowl to prevent the brine from spilling onto the table. Fill the cabbage with brine to the brim and leave for three days in a warm room. The jar can be covered with gauze on top, but in no case close it with a lid.

To make the cabbage crisp, you need to pierce it every 8-10 hours. I usually use a wooden stick for this purpose, which easily reaches the bottom. But you can take a long knife. You need to pierce the cabbage in several places.

Why is this done? The fact is that the gas that forms in cabbage during fermentation makes the product soft. But since we want a delicious crispy cabbage as a result, we need to get rid of the gas, and piercing does just fine.

After three days, the brine in the jar will become cloudy and start flowing out, so do not remove the bowl from under the jar. The cloudiness of the brine shows us that the fermentation process is going well.

And so, after three days the cabbage is ready for use. To preserve it for a longer period, close the jar with a lid and store in the refrigerator.

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