Easy Sauerkraut Recipe (vegan) / Jednostavni recept za kiselo zelje (vegansko)

If you’ve been tuning in lately, you already know that fermented foods have been my new area of interest. In particular, I’ve been trying out lacto-fermentation with various veggies and the most logical and easiest recipe is the one for sauerkraut. The secret of successful lacto-fermentation are a sufficient amount of salt, which should be 2-3% from the total amount of all veggies and liquids you are fermenting, and keeping the veggies in anaerobic environment (basically, submerged under water) where good bacteria can thrive.

For the following sauerkraut recipe I decided to throw in a bit of grated carrots for additional sweetness. Since the cabbage and carrots are both finely shredded and yield a fair amount of liquid when salted and pressed, no additional water is needed to create the required anaerobic conditions.

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INGREDIENTS:

(0.75 EUR)

900 grams of thinly shredded cabbage (0.67 EUR)

100 grams of shredded carrots (0.07 EUR)

25.00 grams of salt (0.01 EUR)

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METHOD:

In a bowl, mix together shredded cabbage, carrots and salt. Using your hands squeeze and mash the veggies for a few minutes. You’ll notice a good amount of water starting to come out of the veggies, so keep working until the veggies are soft and pliable.

Transfer the veggies to a clean glass jar and work to pack them down tightly. Pour the remaining liquid on top. Use a weight or a simple freezer bag filled with a bit of clean water to keep the veggies submerged. Leave the jars loosely covered to ferment at room temperature for about 7-14 days, out of draft and direct sunlight.

After the first day you’ll notice small bubbles starting to form and that means that the veggies have started to ferment. If you start to notice yeast building up on top, just scoop it up and discard, but don’t worry, the veggies are still going to be good. If, however, you notice mold, I would strongly advise discarding the whole batch and starting over.

After 7 days you can taste the veggies and see if they have fermented to your liking. For more tang, leave them out longer. If you are happy with the taste, close the jars tightly and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. Once refrigerated, sauerkraut will not go bad for months and will only develop additional acidity as time goes by.

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Ako ste u zadnje vrijeme navraćali na moj blog, možda ste primijetili da sam se zainteresirala za fermentiranu hranu. Točnije, bavila sam se sa lakto-fermentacijom i isprobavala razno povrće. Najlogičniji i najjednostavniji recept je onaj za kiselo zelje, a tajna uspješne lakto-fermentacije su dovoljna količina soli, koja treba varirati u rasponu od 2-3% od ukupne mase svog povrća i tekućine, te da se povrće nalazi u anaerobnoj okolini (odnosno, potopljeno pod vodu), gdje dobre bakterije imaju povoljne uvjete za rast.

U recept za kiselo zelje u nastavku odlučila sam dodati i malo ribane mrkve za malo slatkoće. Pošto su i zelje i mrkva jako fino ribani i kada se stisnu daju dobru količinu tekućine, nije bilo potrebno dodavati još vode za anaerobne uvjete.

SASTOJCI:

(5,60 kn)

900 g fino ribanog kupusa (5,00 kn)

100 g ribane mrkve (0,50 kn)

25,00 g soli (0,10 kn)

PRIPREMA:

U zdjeli pomiješajte skupa kupus, mrkvu i sol. Rukama gnječite povrće nekoliko minuta dok iz njih ne krene izlaziti voda. Gnječite još malo da povrće omekša.

Povrće preselite u čistu staklenku i utisnite ga u dno posude. Svu preostalu tekućinu prelijte preko povrća, pa povrće pritisnite ili utegom za hranu, ili jednostavno vrećicu za smrzavanje napunite čistom vodom, zavežite i to upotrijebite kao uteg, a sve kako bi povrće ostalo potopljeno. Posudu sa povrćem ostavite labavo poklopljenu da fermentira na sobnoj temperaturi 7-14 dana, dalje od propuha i direktnog sunčevog svjetla.

Već nakon prvog dana primijetiti ćete kako se u posudi formiraju sitni mjehurići, a to znači da je fermentacija počela. Ako se na vrhu slučajno počnu nakupljati kvaščeve gljivice, nemojte se brinuti. Samo ih maknite i bacite, a povrće će i dalje biti dobro. S druge strane, ako primijetite plijesan, ja bih u tom slučaju definitivno sve skupa bacila i krenula ispočetka.

Nakon 7 dana kušajte zelje da vidite da li je kiselo po vašem ukusu. Ako želite da se sve još zakiseli, ostavite da dalje fermentira, no ako ste zadovoljni, zavrnite staklenu i sve preselite u hladnjak. Fermentacija će se i dalje nastaviti u hladnjaku, ali će biti znatno usporenija. U hladnjaku vam kiseli kupus može držati mjesecima, a s vremenom će se samo dodatno zakiseliti.

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Easy Sauerkraut Recipe (vegan) / Jednostavni recept za kiselo zelje (vegansko)

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