Sauerkraut occupies a special place in Russian cuisine. Without it, real Russian cabbage soup cannot be cooked and no pies can be baked. Its benefits and high nutritional value have been known since ancient times. Sauerkraut is harvested for the winter in almost every village house. In the conditions of a city apartment, this is also easy to do.
It is necessary
-
- fresh cabbage - 10 kg;
- carrots - 300 g;
- salt - 250 g;
- bay leaf - 15 g;
- black peppercorns - optional.
Instructions
Step 1
Remove the top dirty and damaged leaves from the cabbage heads. Cut each in half or in quarters and remove the stump. Finely chop the prepared cabbage, the width of the strips should be no more than 5 mm.
Step 2
Wash and peel the carrots, then cut them into strips. Toss the cabbage, carrots and fine table salt and lightly stir until juicing.
Step 3
Put whole cabbage leaves on the bottom in the prepared container. Then spread the cabbage on them in 10 cm layers, which you tamp with your hands. Place bay leaves and peppercorns on each layer if desired. In this way, fill the pot to the top, leaving 5-6 cm to the edge.
Step 4
Cover the top with whole cabbage leaves as well. Place a clean white cotton napkin on top of these, followed by a wooden circle or large flat plate. Put oppression on the circle - a granite cobblestone, cleanly washed and scalded with boiling water. A large bottle of water can serve as oppression. Leave the cabbage at room temperature for 3-5 days.
Step 5
In the morning and in the evening, pierce the cabbage to the bottom with a sharpened stick to release gases, and remove the foam released during fermentation. Then rinse the napkin, circle and oppression. If too much brine comes out, drain. It is enough if it reaches the edges of the wooden mug. After the intensive fermentation has stopped, place the cabbage in the cold or refrigerate. It is ready for use in 15-20 days.
