Sauerkraut: how to cook a traditional Russian dish

The first records of recipes of sauerkraut appeared in the XVI century. It is believed that it then the dish began to be served to the Royal table. But some sources claim that the cabbage on the territory of Russia was brought by Greeks in the VII-V century BC. Although more reliable information is information that the vegetables our ancestors began to grow between the IX and XII centuries
Anyway, in Russia cabbage very much and every family has its own recipes for pickling. We offer you options of how to ferment cabbage to from home at a Desk as much as his cheeks crackled

Surely everyone knows the classic recipe. In any case, remember the ratio of ingredients
Per kilogram of cabbage require 25 grams of salt to taste and added carrots. Cabbage finely chopped, carrots grate, all this is put in a large container, add salt and put the press. Cargo can be anything. The simplest way to fill a five-liter bottle or canister with water. Two days, the cabbage should ferment. After that, the cargo should be removed, and cabbage to be done with the help of wooden skewers holes to out gas. This procedure should be repeated every 24 hours for 5-7 days. After the fermentation process has ended, it is necessary to shift the cabbage in jars and put the cold
If you wait a week you don’t want, you can use the accelerated version of the starter. Takes no more than five hours
A kilo of cabbage you need from one to three carrots to taste, 1-3 garlic cloves, to fill — half a Cup of sugar, tablespoon of salt, 500 ml of water, 4-5 peas of black and 3-4 pieces of allspice, half a Cup of vegetable oil and 10 tablespoons of vinegar 9 percent

Shred cabbage, carrots to RUB, garlic skip through the press, mix it all together. In a saucepan boil water, add all the ingredients prepared for marinade, stir and boil for about a minute. Fill hot pour in the cabbage. Cover with a large plate and put on top of the cargo. After 4-5 hours, the cabbage may be placed in banks and put it in the fridge
For lovers of the exotic there is an unusual recipe: sauerkraut with beets. For the volume one liter jar you will need about two pounds of cabbage, beet, one medium size head of garlic (you can vary quantity to taste), 5-6 peas of black pepper, half a teaspoon of cumin
For filling prepare two tablespoons of salt, tablespoon of sugar and two tablespoons of 9% vinegar
Cabbage cut into four pieces and crosswise into pieces with a thickness of 3-4 cm. Beets cut in half, one part of the grate, the other cut into strips, garlic, finely crumbled

On the bottom of the jar to put diced beets. On top sprinkle spices, then tightly pack the cabbage, but tamping it is not necessary. Next, pour the grated beets. Prepare the sauce: boil water, add ingredients, boil for a minute. Fill pour into a jar, cover with a saucer or a napkin to keep warm for two days. Send then into the refrigerator
Statine only Russia is famous for his love of sauerkraut. For example, in China argue that this dish fed the builders of the great wall of China in the III century BC. In Korea, pickled cabbage called kimchi. In Romania, this dish is called sarmale, and serve it with meatballs. The Germans and Austrians called sauerkraut with pork legs sacrut. In Poland sauerkraut combined with different types of meat. This dish is called bigos

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