Sauerkraut – recipe
Cooking sauerkraut for the winter.
Sauerkraut according to this recipe is fermented for several days, it turns out crispy and very tasty.
Cooking delicious homemade preparations with Kvitkainfo. Com
Ingredients for sauerkraut
- white cabbage (late varieties) – 5 kg,
- carrots (large) – 1 kg,
- rock salt – 100 g
- cumin, bay leaf – to taste
Watch the video recipe: Cherries in their own juice.
Cooking sauerkraut
Wash the cabbage, dry, remove damaged leaves, cut the head of cabbage, cut, finely chop
Wash the carrots, peel, grate on a coarse grater, add to the cabbage.
Add salt, cumin, bay leaf to cabbage and carrots. Stir, mash the cabbage until juice appears.
Then tamp the cabbage with a wooden pestle or fists.
Put a weight on the cabbage, leave for 3-5 days.
Also, the readiness of cabbage can be determined by taste.
Transfer the finished sauerkraut to clean jars (do not tamp too much), pour brine, close with a plastic lid and store in a cold place.
