How to make sauerkraut truly delicious: three simple rules

Sauerkraut is not just a snack, but an important part of many families' cultural heritage. To achieve the ideal taste and texture, it is important to choose the right ingredients and follow basic recommendations.

Tips for making sauerkraut

Cabbage selection

The best results will be obtained 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.

Using salt

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…