Cum faci varza murată crocantă și suculentă: câtă sare să adaugi la un kilogram pentru un gust perfect • Newsweek România

To achieve crunchy and juicy sauerkraut, the right salt ratio is crucial. For one kilogram of cabbage, about 10 grams of coarse, non-iodized salt is recommended. This amount ensures proper fermentation and maintains the cabbage's texture. Fermentation typically takes 8 to 14 days, depending on room temperature. Choosing dense autumn cabbage varieties enhances the final product. Proper preparation involves slicing the cabbage, mixing it with salt, and pressing it into a clean jar, ensuring it is submerged in its own juice. Regularly releasing gas during fermentation is also important for optimal results.