sauerkraut with onions

Step-by-step preparation

Cooking time: 3 day 30 mins

1. STEP 1

   

   For the recipe you will need cabbage, onions, herbs, garlic, salt, oil.

2. STEP 2

   

   Shred the cabbage.

3. STEP 3

   

   Pour boiling water over the shredded cabbage so that the cabbage is completely submerged in water.

4. STEP 4

   

   Heat a frying pan with oil.

5. STEP 5

   

   While the frying pan with oil is heating up, chop the onion.

6. STEP 6

   

   Chop the greens (if there are not enough fresh herbs, you can additionally use dried ones, but in small quantities).

7. STEP 7

   

   Place onions and herbs in a frying pan heated with oil. Lightly fry.

8. STEP 8

   

   Drain almost all the water from the cabbage (leave a little at the bottom)

9. STEP 9

   

   Add the fried onions and herbs to the cabbage and mix thoroughly.

10. STEP 10

    

    Chop the garlic using any available method (about 4 medium cloves of garlic per 0.5 kg of cabbage).

11. STEP 11

    

    Add chopped garlic to the cabbage and mix thoroughly.

12. STEP 12

    

    Add salt to the cabbage (a teaspoon per 0.5 kg of cabbage) and mix thoroughly.

13. STEP 13

    

    Then compact the cabbage evenly and place it under pressure at room temperature for 3 days. Cover with a towel on top. Periodically (once a day) pierce the cabbage with a fork or stir to release carbon dioxide, otherwise the cabbage will taste bitter.

14. STEP 14

    

    After 3 days, the cabbage is ready. Transfer to jars and refrigerate.

Comments on the recipe

Moderator Ksenia

27.10.2023

5

I wanted to make sauerkraut for the winter. I made it from 1 kg of cabbage (for 8 servings). I didn’t have parsley, so I didn’t replace it with anything. I fermented the cabbage for three days, just as the recipe says. On the fourth day, I put it in the refrigerator. The cabbage turned out excellent, piquant, with a pleasant sourness, and moderately salty. Thank you very much for the recipe!

Lwsja

27.10.2023

4.9

I'll take the recipe!!!

pegama

27.10.2023

4.7

The recipe is wonderful, but my family loves it a little differently. And here is the recipe, by the way