Recipes of sauerkraut from Alla Kovalchuk

Sauerkraut is a very useful product, probably everyone knows it. It contains a lot of microelements and vitamins, so necessary for a person. Not for nothing in the Slavic villages this type of salting has a century-long history. The expert in cooking from the transfer of "Everything will be delicious!" Tells how to properly prepare it in the home of ordinary cuisine, so that it turned out to be moderately sour and crunchy. So, to your attention - the method of cooking sauerkraut from Alla Kovalchuk. More precisely, there are several. We give both classical and "fast" options.

1 variant of cooking sauerkraut from Alla Kovalchuk

According to this method, widely used in the people, cabbage is cooked for about 5 days or a week, after which it reaches a characteristic taste, "bazaar" or "like a grandmother's." And yet: it does not use vinegar and sugar, as in the Korean-Chinese version.

Ingredients

We need: two large cabbage forks (about 4 kg), one or two carrots, five leaves of currants, a couple of leaves of horseradish, a few leaves of laurel, a dill branch with a seed, peas of bitter pepper - 5 pieces. Salt we take grams of 100 (3-4 large spoons without top). Sugar and vinegar - in a ban for this recipe for sauerkraut from Alla Kovalchuk.

Preparation of pickles

1. We clean the heads from the uppermost leaves. Mine and cut from the legs in half.
2. We shred cabbage with a special knife (if not, then the usual kitchen, just big and sharp) will do. Strips should be up to 5 mm in thickness. We make length arbitrarily, as it happens.
3. Carrots three on a grater coarse. Mix with cabbage. Introduce the salt (only without iodine). We remember with a few hands, so that the mass can start the juices. Let a little stand.
4. We spread the raw materials into a prepared, sufficiently large in volume dishes. It can be a barrel, ceramic or wooden, a large glass can. The bottom is not forgotten to lay a few cabbage leaves, currant, laurel and horseradish, pre-washed. There also - peas pepper, and on top already - cabbage-carrot mass with juices.
5. You must crush the cabbage with a fist or a crust for mashed potatoes, and press down with oppression on top. In the form of it, a dumbbell or jar with water, corresponding in size, looks good.
6. We leave the pickle in room temperature for 3 days. Twice a day it is necessary to pierce the cabbage to the bottom, so that the carbonic acid goes out more actively. And the foam that forms, remove.

Then we set the pickle in a cooler place, continuing to follow the process. Maximum of a week - it's ready! The method of preparing sauerkraut from Alla Kovalchuk can be used in any kitchen. You just need to have patience while the mass is completely ripe, and then already remove it to the bottom of the refrigerator. There it can be stored for a longer time.

Sauerkraut. Recipe "Crispy" from Alla Kovalchuk

Actually, this dish is for hasty. Many real gourmets do not like that there are added sugar and vinegar. But if you do not like to wait, but want to ferment cabbage quickly, for one day, then the following recipe for sauerkraut from Alla Kovalchuk is offered. For this you need to take: cabbage 3 kilograms, pumpkin - 200 grams, a glass of sugar, one orange, a liter of water, a third of a glass of apple vinegar, two small spoons of salt and a third of a glass of lean oil.

Cooking is easy!

1. We prepare cabbage, as in the first recipe.
2. We rub the pumpkin large. The orange is cut with skin, but without seeds.
3. Mix everything and add sugar. We put the mass into the prepared dishes.
4. We make brine or marinade. To do this, mix the water with salt, sugar, vinegar and butter. Bring to a boil.
5. Pour the marinade into the container. Done the next day!