Crispy sauerkraut is good for any side dishes, meat and fish dishes, as an independent dish and as an appetizer to the traditional Russian alcoholic drink - vodka. She is a storehouse of vitamins at a time when vegetables and fruits lying on the shelves, for the most part, look like seasonal counterparts. Especially tasty is the “paillette”, the taste of which we remember from childhood.
Cabbage "pelyushka": recipe, photo
A good, correct “pelyushka” is obtained far from every head of cabbage. For its preparation, late and medium grades should be chosen, since they have dense, fleshy and elastic leaves. If you ferment early cabbage, then this preparation will be soft, porridge-like and unappetizing. White large heads of cabbage with a sweet stump inside - what you need, such a “paillette”, turns out to be especially tasty. There is another little trick: cabbage should be fermented only on days with male names - Monday, Tuesday and Thursday. Although there is no scientific justification for this phenomenon yet, on other days the “dumpling”, the recipe of which will be carefully observed, is not entirely successful. Well, as you know, women should not take up this matter during their monthly ailments, otherwise the result will be unpredictable, despite all their efforts.
Pelyushka: Korean recipe
First we make a brine: bring 1 liter of water to a boil, put 2 tablespoons of salt there (just do not take iodized), a glass of table vinegar and half a glass of granulated sugar. Stir everything until the loose components are dissolved, boil the brine for a minute, turn it off and wait until it cools to room temperature. At this time, we cut the plates into the middle cabbage. "Pelyushka" (the recipe that we are considering) implies the presence of beets, which gives it a beautiful pink color. To taste, choose small or larger beets and carrots, peel and cut into thick straws. Two cloves of garlic should be cut into thin plates. We take clean containers - it can be a jar, an enameled pan or a wooden bowl, but not aluminum. At the bottom we put an even layer of cabbage, on top of it - a layer of carrots, garlic and beets and so on until the end of the ingredients, crushing each layer tightly. Pour on top 2-4 tablespoons of vegetable oil, better than homemade with a smell, but refined is also suitable. Fill with a cooled marinade. Now cabbage should be put in a warm place under the press, and then another day in the refrigerator. Everything, ready tasty "pelyushka".
Traditional "pelyushka": recipe without vinegar
Such sauerkraut is prepared similarly to the previous version, with the difference that vinegar is not included in the brine, but spices are added - bay leaves and peas of black and allspice. How many spices to put is a matter of taste, but still do not get too carried away with them so that the spices do not clog the taste of the cabbage itself, 2-3 peas will be enough. The same applies to bay leaves. Since such cabbage "paillette" is prepared without adding vinegar, the term of its fermentation will be longer, about 7-8 days.