The number one national food, especially in the cold season, is, of course, sauerkraut! For those who want to diversify the traditional recipe, I suggest sauerkraut with mushrooms - any edible. In my case, these are champignons as the most affordable for a city dweller. You can add onion and vegetable oil to ready-made cabbage at your discretion, enhancing the vitamin component of the dish.
It is necessary
cabbage, carrots, salt, cumin, mushrooms (champignons), saucepan, colander, water
Instructions
Step 1
Boil the brine at the rate of 100 grams of salt per 1 liter of water, cool.
Step 2
Dip the chopped cabbage into the brine, on average for 2 minutes.
Step 3
Remove the cabbage from the brine with a slotted spoon in a colander.
Step 4
Throw the cabbage from the colander into a container, where it will be salted. Mix with grated carrots and caraway seeds. Carrots need about 100 grams per 1 kg of cabbage.
Step 5
After two to three days, when the cabbage is ready, when transferring it to glass jars, lay the boiled mushrooms in layers. After a day or two, the mushrooms are marinated with cabbage brine.
