The traditional Russian recipe for making sauerkraut foresees the use of natural wooden containers (i.e. wooden barrel) for the correct fermentation process of finely and lightly salted fresh cabbage. Heavy salting of finely chopped fresh cabbage can hinder the fermentation process as the salt kills the enzymes. Fresh salted cabbage should have a very slightly salted taste. This video shows how you can ensure fermenting fresh cabbage in an urban setting without a wooden barrel, using natural food wood spoons and placing a press on chopped cabbage. This method is quite effective and results in a tasty sauerkraut. The amount of salt is about a tablespoon with a top of non-iodized salt for 2 kg of cabbage. Carrots need to be added to the taste of an amateur and can not be added at all. It is not used in commercial sauerkraut recipes. But it is popularly used by the people in home cooking because of the pleasant taste that it gives to sauerkraut. Carrots must be very fresh, of good quality and sweet. The best time to age the starter is about 2 weeks, and then it is stored in jars in the refrigerator. Never add water to freshly chopped cabbage or put it directly in glass jars. This is an absolutely deceptive method for Russian cooking sauerkraut, shown on the Internet by deceivers only to collect views and who do not understand anything about natural sauerkraut. Under the influence of salt, cabbage itself quickly gives an abundance of natural juice that tastes very pleasant. The video shows everything in detail.
All material in this video is original and recorded by me personally.
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