Hrskav, kiseo, pikantan, slan i osvježavajuć – kiseli kupus (kvašena kapusta) najukusniji je kasne jeseni. Ukiseljeni, odnosno fermentirani kupus izvrstan je izvor mikroelemenata, vitamina, i vlakana. Samo uz pomoć kiselog kupusa zimi se može zadovoljiti potreba organizma za vitaminom C.

U Ukrajini je kiseli kupus obvezno jelo na zimskom stolu. Kiseli se s mrkvom, jabukama, slatkom paprikom, brusnicama. Marinira se s ciklom za vam već poznatu salatu “Pelyustka“. Dodaje se u hranjivu salatu “Vinegret“. Kiseli kupus također može biti nadjev za varenike i pirižki.

Domaćice znaju: kupus se kiseli na mlađak (mladi mjesec) i u dobrom raspoloženju!

Sastojci:

• Bijeli kupus, 2-3 kg
• Sol (kuhinjska, nejodirana) 3 žlice
• Mrkva 2-3 komada

Priprema:

Oprani kupus i mrkvu usitnite: kupus tanko naseckajte, a mrkvu možete naribati na krupnije ribeže.

Dobro promiješani kupus s mrkvom čvrsto složite u veliku posudu (to može biti staklenka).

Pripremite slanicu (rasol) miješanjem 1.5 litre vode sa soli i njome prelijte kupus.

Posudu prekrijte gazom i stavite na toplo mjesto. Posudu možete staviti na pladanj ili u lavor, jer slanica može iscuriti.

Kupus će biti potpuno gotov za tri dana. Svakodnevno ga treba probadati sve do dna kako bi se oslobodio plin koji se nakuplja. Također je potrebno skidati pjenu s površine. Čim se pjena prestane stvarati, proces vrenja je završen.

Kupus se može poslužiti sa suncokretovim uljem i tamnim kruhom. Odličnog je okusa sa svježim koprom i mladim lukom.

Smačnogo! Dobar tek!

Time to Pickle Cabbage

Crunchy, sour, spicy, salty, and refreshing – sauerkraut (fermented cabbage) is at its tastiest in late autumn. Pickled, or fermented, cabbage is an excellent source of micronutrients, vitamins, and fiber. Simply by eating sauerkraut, one can meet the body’s need for Vitamin C during winter.

In Ukraine, sauerkraut is an obligatory dish on the winter table. It is fermented with carrots, apples, bell peppers, and cranberries. It is marinated with beets for the already-familiar “Pelyustka” (petal) salad. It is added to the nutritious “Vinegret” salad. Sauerkraut can also be a filling for varenyky and pyrizhky (dumplings and small pies).

Hostesses know: cabbage should be pickled on a new moon and in a good mood!

Ingredients:

• White cabbage, 2-3 kg
• Salt (table salt, non-iodized) 3 tablespoons
• Carrots 2-3 pcs

Preparation:

Wash the cabbage and carrots and shred them: thinly chop the cabbage and grate the carrots coarsely.

Tightly pack the mixed cabbage and carrots into a large container (this can be a glass jar).

Prepare the brine by mixing 1.5 liters of water with the salt, and pour it over the cabbage.

Cover the container with gauze (cheesecloth) and place it in a warm spot. You might want to place the container on a tray or in a basin, as the brine may overflow.

The cabbage will be completely ready in three days. You must pierce the cabbage daily down to the very bottom to release the gas that accumulates there. You should also skim the foam from the surface. As soon as the foam stops forming, the fermentation process is complete.

The cabbage can be served with sunflower oil and dark bread. It tastes great with fresh dill and green onions.

Smachnogo!