It’s delicious and crispy. Pickled Cabbage Recipe

Sauerkraut is an excellent winter dish. White cabbage is available, and if you ferment it without vinegar according to all the rules, you will get a real storehouse of vitamins. The content of ascorbic acid (vitamin C) sauerkraut exceeds even lemons.

Traditionally, sauerkraut actually requires cabbage, salt, and some carrots. But you can diversify the recipe and cook sauerkraut with honey. The recipe was published by the famous culinary blogger Tatyana Yushina. Cabbage is incredibly crispy and very tasty.

sauerkraut with honey

Contents:

large head of cabbage;

Salt – 1.5 tbsp. l.;

Honey – 1.5 tbsp. I;

One large carrot;

Aromatic sunflower oil for serving.

First we boil the salt water. According to the calculation: for 1 liter of water – 1.5 tablespoons of salt. Bring to a boil and cool until the brine is lukewarm. Add 1.5 tablespoons of honey to the brine and mix until the honey dissolves. It is better to make more brine because it may not be enough at a critical moment.

Set aside to allow the brine to cool completely. Grate or thinly slice the cabbage. If desired – grate the carrot on a coarse grater, add and mix. Press the cabbage firmly into the containers in which you will ferment. Banks are the best. Pour the cabbage with brine and leave it on the table for at least two days. Cabbage ferments depending on the temperature in your kitchen – the hotter it is, the faster it will ferment. Be sure to stir the cabbage from time to time with a wooden stick (for example, for sushi).

The blogger notes that he fermented cabbage in two cans: three liters and a half. And it took two servings of brine for that portion.

Be sure to put the cooked cabbage in the refrigerator. Serve with fragrant sunflower oil and onions.

Recall that you can also ferment cabbage without honey. Any recipe for sauerkraut is good.