How to Make Sauerkraut Tastier — Sharing a Tip 0 8

To achieve the right texture and vibrant flavor, it is essential to carefully select the ingredients, primarily the cabbage itself. Late varieties are considered ideal for fermentation. They combine juiciness and crunchiness, and they are also perfect for long-term storage.

The second indispensable ingredient is salt. It is recommended to ferment cabbage using coarse salt. About 20 g of salt is used for every 1 kg of vegetables. Sometimes, chefs also add sugar along with the salt, but caution is needed with this. An excess of sweetener can make the cabbage too "slimy."

Finally, the sauerkraut recipe can be enhanced with late varieties of carrots and favorite spices. The key is to add no more than 50 g of other vegetables, otherwise, the fermentation process will slow down.