Frozen sauerkraut for the winter: the best way to store it in the freezer

Recently, many housewives have given up preparing vegetables for the winter. But this is only because there is nowhere to store all these jars of pickles. There are no cellars anymore, and the storerooms are sometimes too warm. If jars of pickled vegetables are normal, then pickled vegetables become acidic and become inedible. Some pickles can be frozen, and sauerkraut is one of them.

Ingredients: cabbage, carrot, salt
Time to bookmark: Autumn

To freeze sauerkraut, you first need to ferment it. The main ingredients for fermenting cabbage are cabbage, carrots and salt. In the classic version, the ratio of products is as follows:

10 kg cabbage;
1 kg carrots;
25 grams of salt for every kg of vegetables.

You can stick to this ratio, or change it to your liking.

Chop the cabbage into strips, mix it with salt and grind it thoroughly so that the cabbage releases juice.

Then add the carrots grated on a coarse grater and mix again. Do not mash cabbage with carrots if you want the cabbage to remain white. The carrots will turn it orange, but this will not affect the taste itself.

Place the cabbage in a bucket or large pan, cover it with a wooden circle on top, and put pressure on it.

Cabbage should be fermented in a warm room for at least 7 days. Starting from the second day, the circle should be rinsed with water twice a day, and the cabbage should be pierced with a wooden skewer to the very bottom.

On the seventh day, try cabbage.If it has fermented enough, you can start freezing. But it's better not to rush. After all, if you store cabbage in bottles in the cellar, it continues to quietly ferment the entire time it sits with brine. In the freezer, this fermentation stops, and in winter you will get exactly the cabbage that you put there. Its taste will not change.

To freeze sauerkraut, prepare freezer bags. Regular bags are too thin, and it is better to use thicker bags, or special ones with a zip fastener.

Squeeze the cabbage from the brine and place portions into bags. Cabbage is absolutely not afraid of frost, and after defrosting it will be exactly the same crispy as the one stored in barrels in the cellar.

Stick bags of cabbage in the freezer and you'll have plenty of room in your pantry for other items.