How to make sauerkraut really tasty: three basic rules

Sauerkraut is not just a treat, but a significant element of the cultural heritage of many families.

To achieve excellent taste and consistency, you need to carefully select ingredients and follow basic tips.

Tips for making sauerkraut

Cabbage selection

The best results will be achieved by late varieties such as Aggressor, Moskovskaya late and Slava. They are juicy and crispy, and also have excellent taste, which are perfectly preserved during long-term storage.

Sauerkraut should be fermented using only coarse salt without additives. Add about 20 grams of salt per kilogram of cabbage. Some housewives also add a pinch of sugar, but you need to be careful: if there is too much sugar, it can lead to the formation…