Sauerkraut (Ciander)

Hello Dear Friends,

Earlier Kapuska food We had prepared 2-3 kinds of meals with the huge hoodie I mentioned in my recipe. With the last leftovers, we made a wonderful sauerkraut with apple cider vinegar and lots of garlic.

As soon as the pickle ripened, it was eaten within 1 week :) It turned out so good that I still keep the juice, I'm thinking of drying the insides of the cabbages I bought from the market this week with this pickle juice.

Normally I always use grape cider vinegar. pickle juice measures My recipe is like this. This time I used apple cider vinegar for the cabbage. Coriander is a spice that gives pickles a very nice aroma, I use it not as a powder but as a seed in pickles. Even a small amount of coriander you will use will allow you to catch quite different flavors.

We put the pickles in jars from one liter to a total of 2 liters. Within 7-8 days, it was a delicious and crunchy pickle. I would definitely recommend them to those who want to make their own pickles using less material.

Video Description of the Recipe:

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Ingredients for Sauerkraut (Coriander) Recipe

• 1 liter of boiled hot chilled water (drinking water)
• 1 glass of apple cider vinegar
• 3 tablespoons of pickling salt (coarse salt)
• 1 teaspoon of granulated sugar
• The hard insides of the cabbage are about 1 kg.
• 1 medium carrot
• 3-4 cloves of garlic per jar (optional)

How to Make Sauerkraut (Cilantro) Recipe?

1. Chop the hard inner parts of the cabbages into large pieces.
2. Peel the carrots and slice them obliquely.
3. Stuff the carrots and cabbage pieces into the jar.
4. Add in the peeled garlic.
5. Add the celery stalks and coriander seeds.
6. For pickle juice, put salt, granulated sugar, vinegar and water in a bowl.
7. Stir until the salt dissolves.
8. Fill the jar until there is no space left, and close the mouth tightly.
9. Your pickles are ready to serve in 7 to 10 days at room temperature.