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