Sauerkraut without salt

Step-by-step preparation

Cooking time: 2 day 30 mins

1. STEP 1

   

   Let's prepare the ingredients for the cabbage snack. As a rule, white cabbage is fermented in late autumn, when it contains the maximum amount of lactic acid. We clean the head of cabbage from the top dry and dirty leaves, cut it into two parts, and remove the stalk.

2. STEP 2

   

   Cut the cabbage into thin strips or small pieces. But you can simply cut it into large pieces that can easily fit into a jar later, it will be faster, but the size of the cabbage pieces does not affect the taste.

3. STEP 3

   

   Wash the carrots, peel and grate on a coarse grater. Place the cooked carrots in the container with the cabbage. It is better to ferment cabbage in a large enamel saucepan or other container that will not oxidize from interaction with vegetable juice. Add dill seed to cooked cabbage and carrots. Mix everything thoroughly and mash the vegetables with your hands for a few minutes so that they release the juice.

4. STEP 4

   

   You need to put pressure on top of the cabbage, for example, a smaller pan with water, so that the juice is actively released from the vegetables. Leave the workpiece at room temperature for two days. It is better to place the pan in a basin so that the released juice does not leak onto the floor or table.

5. STEP 5

   

   After the specified time, place the cabbage preparation in clean, sterilized jars, close the lids and store them in the refrigerator or other cool place.

6. STEP 6

   

   Sauerkraut is ready. You can serve it as a healthy and tasty salad by adding chopped onions and seasoning with vegetable oil, or use it to prepare soups and other dishes. In some recipes for sauerkraut, in addition to carrots, beets, apples, cranberries and other additives are added. They will improve the taste of the finished dish, add a special flavor, and also supplement the vitamin composition. Bon appetit!

Comments on the recipe

@rishk@

07.12.2023

4.7

But I only know the recipe for sauerkraut with salt. I'll try this recipe too.

Natalia M

07.12.2023

4.5

I recently salted cabbage and I wanted to try sauerkraut without salt. I was once keen on healthy eating and a coach told us that sauerkraut without salt is simply a storehouse of vitamins and has no side effects such as increased blood pressure and swelling. I never cooked it then) But now it’s time to try it. I pre-mashed the cabbage and carrots so that there was more juice and the cabbage became softer. At first I didn’t believe that the cabbage would give enough juice, but on the second day the contents of the jar began to boil and a lot of liquid was released. At the beginning of fermentation, I added a few barberries to the jar for taste. On the second day, I mixed the cabbage and put the jar in the refrigerator. The next day I seasoned it with fragrant vegetable oil and purple onion. It seems to me that with such additives you can eat anything) The cabbage tasted sour, there was a clear taste of pickling. It is not salted, but butter and onion are good substitutes for salt. The consistency of cabbage is softer than salted cabbage. I concluded that sometimes you can cook cabbage without salt, especially for older people or those who cannot eat salt.