Knowing how to store sauerkraut without a refrigerator, you can prepare a lot of this useful and tasty product. Well, if you live in a private house: sauerkraut can be stored for a long time in a cool and dark cellar, making sure that mold does not form. In a city apartment, long storage is possible only in the refrigerator.
Traditional sauerkraut
There are a lot of ways of making this delicious product at home. In some, vinegar is used to make cabbage sharp. In other recipes, a shredded vegetable is poured with hot brine to speed up the cooking process. To make cabbage useful and stored longer, it is better to cook it according to the classic recipe, using only cabbage, carrots, salt and spices. For sour is better suited for medium and late varieties.
Ingredients:
- chopped cabbage - 3 kg;
- carrot - 80 g;
- table salt - 60 g;
- laurel leaf and cumin( optional).
The cooking process is divided into 4 stages.
- Head is washed under running water, cleaned of green or damaged cover leaves. Thin shred.
- One large carrot is cut into thin salami, like a Korean salad. Mix vegetables on a plastic cutting board( you can do this in a separate convenient container or on a clean oilcloth).
- Add two full, with a small slide tablespoons of salt. It is good to grind the chopped vegetables with salt and apply in a clean glass bottle, gently sealing with a wooden rammer.
- The jar is filled five centimeters below the neck edge. Top with a clean cloth or gauze to make the cabbage "breathe".The bank is put in a plate. When fermented, air bubbles are emitted, and the cabbage juice will overflow the edge of the can in the substituted container. If you pierce cabbage with a wooden skewer in several places to the bottom, the air bubbles will come out faster.
After two or three days at room temperature around 20 degrees the dish will be ready. The bank can be stored in the refrigerator to prevent cabbage peroxidation. Store at a temperature of 0 to 2 degrees, this workpiece can be several months. But in the refrigerator it takes up a lot of space, it is inconvenient to keep several cans for a long time on shelves intended for perishable food. Below we will consider the recipe for cooking this dish, which will allow harvesting at the country house in the autumn, making workpieces until next year.
Some landladies take out the blanks in the cool season on the balcony. This is convenient if the balcony is well insulated and there is a closet. In case of severe frost, the banks will still have to be brought into the apartment. If the cabbage is stored in an enamel saucepan, it can be left on the balcony during frost. But when thawing, such a product should be eaten as quickly as possible, which is not always possible.
Many housewives use a freezer for storage. Place the product in cellophane bags and put in the freezer. Such cabbage is stored for a long time, but when thawing, the taste may deteriorate, and it can not be frozen again. If sauerkraut is stored in the brine, it is better to preserve its useful properties.
Advice
Choose for succulence juicy varieties to get a quality and delicious ready-made dish. In the process of fermentation, the role of cabbage juice is very great. With its shortage, cabbage can be blackened, an unpleasant smell and bitter taste will appear, the product will be spoiled.
Cabbage pickled sterilized
This recipe will allow storing the preform at home without a cellar and refrigerator for several months.
Ingredients:
- shredded cabbage - 5 kg;
- salt - 85 g;
- sugar or honey - 75 g;
- bay leaf -5 pcs.
Preparation of
- Head out from the green leaves, cut out a stump. Shink thin with straws. Add three tablespoons of salt and the same amount of sugar or honey, bay leaves, mix everything well.
- Lay cabbage in clean glass jars or enameled pan, tightly ramming. The cargo is placed on top( a plate turned upside down, and a jar of water).The mixture is kept at room temperature for 3-5 days.
- In prepared, steamed glass jars with a capacity of one liter, lay out the ready sauerkraut - three centimeters below the top of the neck. Cover the cans with prepared lids.
- Put the filled jars in a saucepan or a bucket of water warmed to 30 degrees, and sterilized for 40 minutes. The water level in the pan should be three centimeters below the neck of the can. The time of sterilization begins to count down from the boiling point of the water in the pan. The boiling should not be violent, the fire is reduced so that the heating is minimal. At the bottom of the container for sterilization you need to put a wooden grate or put rags.
- After sterilization, the cans are carefully removed from the water using special tongs or a towel. Fast roll up.
Prepare for this recipe after harvesting in the autumn. Without perekisaya, without changing the taste qualities of cabbage will stay on the shelf with preservation until the summer. Perfectly fit on the side dish for boiled potatoes, porridge, meat and fish dishes, for cooking vinaigrettes and cabbage soup.
