Sauerkraut without s alt: 4 best step by step recipes, storage

Sauerkraut, canned without s alt, is a tasty and he althy product that is easy to cook on your own. It is a source of vitamin C, micro and macro elements, enzymes and lactobacilli necessary for the normal functioning of the body. In the presence of s alt, useful substances and bacteria are destroyed and die, therefore, to maintain he alth, it is more useful to eat vegetables fermented without the addition of this component.

The subtleties of cooking sauerkraut without s alt

To get a he althy and high-quality product that can be stored for a long time, you need to properly prepare the ingredients and containers.

How to select and prepare foods

When choosing cabbage, preference should be given to winter varieties with white thick leaves. These vegetables are high in sugar. In this case, the finished product will turn out crispy and dense, and sugar will contribute to better fermentation.

Vegetables must be ripe, clean, strong, juicy, without signs of disease and rot, not affected by pests. Before cooking, they must be washed and cut off all damaged areas. The carrots are peeled, the upper leaves are removed from the heads. Vegetables dry well after washing.

Rules for the preparation of containers

Glass jars with tight-fitting lids are used as storage containers. You can cook the product in enamel or earthenware.

Do not use aluminum containers - this material oxidizes quickly, and the product acquires a metallic taste, and its shelf life is reduced.

Glass jars must be thoroughly washed with soda, scalded with boiling water and dried. The same is done with knives, enameled buckets, bowls and other utensils that are used in the cooking process.

How to cook sauerkraut without s alt at home

There are several recipes for making sauerkraut. All of them are quite simple and can be used at home.

Easy recipe

To prepare a dish according to the simplest recipe, you will need to take:

• white cabbage - 0.5 heads;
• carrot - 1 piece;
• boiled water.

Cooking steps:

1. Cabbage is chopped, carrots are rubbed on a coarse grater, placed in a large bowl and mixed, pressing down with hands, so that juice stands out from the cabbage.
2. Vegetables are transferred to a jar and poured with cool water. Water should completely cover the contents, but it should not be poured to the top - during the fermentation process, the volume of liquid will double.
3. Vegetables are covered with a couple of whole cabbage leaves, rammed and put under oppression.
4. The whole structure is covered with gauze or a lid so that air enters. The jar is left for several days at room temperature (about 20 ° C) in a well-ventilated dark place.

1-2 times a day, stir the vegetables and determine the readiness to taste. When the product becomes crispy and sweet and sour in taste, the brine is poured into a separate jar, and the vegetables are moved to the refrigerator. The brine can be eaten and also used to ferment the next batch of vegetables.

Without s alt and sugar

To prepare this recipe, you will need to take:

• white cabbage - 1 head;
• water - 1 cup.

Cooking steps:

1. Cabbage is shredded and placed in a jar, tamping well.
2. Fill it with water from above.
3. The jar is covered and left at room temperature for 3 days.
4. The finished product is put in the refrigerator.

Without s alt and water

For this recipe you will need:

• white cabbage - 3 kg;
• carrots - 0.5 kg.

Cooking steps:

1. Cabbage is chopped, carrots are rubbed on a coarse grater, mixed, placed in a bucket or basin, tightly packed and put oppression on top.
2. The oppression must be heavy so that as much juice as possible stands out from the cabbage.
3. When all the vegetables are covered with juice, oppression is replaced with a lighter one.

After 1-2 days, the oppression is removed and the workpiece is moved to jars, which are put in the refrigerator for storage.

Without s alt with spices

To prepare this dish you need to take:

• white cabbage - 4.5 kg;
• dill seeds - 2 tbsp. l.;
• cumin seeds - 2 tbsp. l.;
• celery seeds - 2 tbsp. l.;
• crushed peppercorns - 2 tbsp. l.

Cooking steps:

1. Cabbage is shredded and mixed with spices.
2. 1/6 of the product is set aside and ground until the juice is released, and then transferred back to the main mass.
3. Vegetables are transferred to glass jars, tamped and oppressed. The juice should completely cover the contents. If this does not happen, add water.

After 4-5 days, the product is put in the refrigerator for further storage.

How to properly store the finished product

The finished product is easily spoiled, so it must be stored only in a refrigerator, basement or cellar at a temperature of 0 … +6 ° C without access to sunlight. Humidity should be around 70%.

Immediately after cooking, food may not stay at room temperature for long. In this case, it becomes more acidic over time.

In the refrigerator, sauerkraut cooked without adding water is stored for no more than a week, and cooked with brine - no more than 5 days. To increase the shelf life, the product can be frozen by packaging in plastic bags.

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