When pickling cabbage, all its nutrients and vitamins are preserved. In winter, this is very important because there are not enough of them in the diet at this time of year. In addition, you can cook a lot of different dishes from sauerkraut - soups, borscht, salads, pies. Cabbage can be stuffed with poultry and served as a side dish.
It is necessary
-
- 1 kg of cabbage;
- 40 g carrots;
- 50 g sugar;
- 25 g of salt.
Instructions
Step 1
Wear rubber gloves because your hands get darker when handling vegetables. Thoroughly remove any bright green, damaged and dirty leaves from the cabbage. Cut off the stump and remove it. Rinse the head of cabbage under running water. All cabbage starter products must be clean. A tainted or green cabbage leaf can make the end product taste bitter.
Step 2
Take a sharp knife and cut the cabbage into strips (you can also use a special cabbage shredder). Place the chopped cabbage in a large container, such as a basin.
Step 3
Wash and peel the carrots well. Wash again. Cut the carrots into strips or grate, preferably coarse. Place the shredded carrots in the cabbage bowl.
Step 4
Add sugar (this will speed up the fermentation process). Sprinkle with salt and stir, squeezing slightly until the juice comes out. Stir the cabbage with your hands, because this is the only way to achieve the desired result.
Step 5
Place the prepared cabbage in an enamel saucepan. Tamp thoroughly and cover with a rolling circle. Place oppression on top (a large can of water is suitable for this purpose). Leave to ferment at room temperature for five days.
Step 6
Pierce the cabbage (in several places) to the bottom twice a day with a smooth wooden stick. This is necessary so that the gas released during fermentation would come out.
Step 7
The cabbage is ready when the foam stops and the brine turns clear. The cabbage color should turn amber yellow.
Step 8
Transfer the cooked cabbage to jars and place in a cold place.
