Sauerkraut

Recipe "Sauerkraut":

Sauerkraut

Ingredients

  • 2 medium head of cabbage weighing about 4.5-5 kg
  • 3 medium carrots
  • 4-5 tablespoons of coarse salt
  • 1 tablespoon cumin seeds or dill (optional)

Extras (optional):

  • 1 cup cranberry
  • 5-7 medium apples Antonov

cooking time

1 hour

Number of servings

2 cans of 2 liters

The complexity of cooking

secondary

Occasion

Lunch, Lunch, Dinner

Step by step recipe for cooking

Step 1

Sauerkraut

Remove the upper head of cabbage leaves, wash them and set aside. Cut head in half, cut cobs.

Step 2

Chop cabbage long thin strips. This can be done with the help of a food processor or "mandolin".

Step 3

Peel the carrots and cut into fine strips or grate.

Step 4

Sauerkraut

Put the cabbage and carrots in a largeenamelled bowl and sprinkle with 4 tbsp. l. salt. Stir. Start gently grind cabbage and carrots hands until the juice, being careful not to crush the cabbage strips. We recommend starting from the far edge of the pelvis, moving toward the neighbor.

step 5

Sauerkraut

Once again, stir cabbage. Try, if you want Posolon cabbage, add 1 tbsp. l. salt. If you want to add the cabbage seeds of fennel or cumin, a little of the ceiling in a mortar and add the cabbage at this stage. Mix well. If you want to add the cranberries - add it, too, at this stage.

step 6

Sauerkraut

Apples can be added in two ways. They can be cut into thin slices or delete serdtsevinku and cut in half, apples are small you can put the whole thing.

step 7

Sauerkraut

Smooth out the surface of the cabbage and coverpending the upper leaves. Cover with cheesecloth. Pick a large plate or board and cover with cabbage. Set the load, for example, a pot of water. Allow to ferment at room temperature for 3-4 days. After 1 day to appear on the surface of the cabbage juice.

Step 8

If too much heat in the room, on the surface can begin to form mold. Remove the yoke, gauze and cabbage leaves and rinse well in cold water.

Step 9

Sauerkraut

To remove a gas generated during fermentation, puncture 1-2 times a day cabbage handle of a wooden spoon in a few places.

step 10

The foam, which will appear on the surface of the cabbage, remove.

Step 11

When the stop formed foam, approximately3 days, to shift the cabbage into jars and store in a cool place. Cabbage will be ready in 10-12 days, and it can be, if desired, to preserve.

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