Sauerkraut may be used as a filling for Polish pierogi, Ukrainian varenyky, Russian pirogi and pirozhki.
Sauerkraut is also the central ingredient in traditional soups, such as shchi (a national dish of Russia), kwaśnica (Poland), kapustnica , and zelňačka (Czech Republic).
It is an ingredient of Polish bigos (a hunter's stew).
Bahan Membuat Sauerkraut
- Kol atau kubis iris tipis.
- Garam 2sdm jika tanpa whey.
- Air filter atau hydra thera.
- Biji jintan 1sdm.
Langkah Memasak Sauerkraut
- Campur semua bahan.
- Remas hingga kol mengeluarkan cairannya.
- Fermentasi selama 7 hari.
- Amati perubahannya setiap hari.
- Cek aroma dan rasa. Jika aromanya asam segar berarti fermentasi berhasil. Jika berjamur dipermukaan atasnya dan berbau seperti air got atau gas buang angin tubuh/ kentut maka fermentasi tidak berhasil. Selamat mencoba.
Place shredded cabbage and salt in a large fermentation crock or bowl. Instead of pounding, weigh the cabbage down with heavy bowls or pebbles. Press on the weights regularly to draw the natural juices out of the cabbage and submerge the cabbage slowly in the brine. Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason: It's beyond easy to make, it requires very little special equipment, and the results are dependably delicious. A tasty side dish of sauerkraut is mellowed and sweetened by onion, brown sugar, and sherry.
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