Pickling is the most famous way to process cabbage for use in winter. In the cabbage prepared in this way, the useful substances of the fresh product are preserved. The healing properties of sauerkraut are due to the action of beneficial bacteria. The vitamins contained in cabbage (provitamin A, thiamin, riboflavin, vitamins B3, B6, K, C) are almost completely preserved during fermentation. Sauerkraut is added to homemade salads and vinaigrettes, used for making cabbage soup and filling for pies.
It is necessary
-
- cabbage - 10 kg;
- carrots - 300 g;
- salt - 250 g;
- Bay leaf;
- allspice peas.
Instructions
Step 1
Choose large heads of cabbage of late varieties for pickling. Remove the top, integumentary, leaves. If there is no damage or signs of rot on them, do not throw them away. They can be used to transfer chopped cabbage, and in winter to cook cabbage soup from them. From such leaves, they are also called "gray cabbage", the most delicious cabbage soup is obtained.
Step 2
Slice the cabbage with a sharp long knife or a special shredder. The strips of properly chopped cabbage should be similar in size, 3-5 mm wide. Peel the carrots, cut them into strips, or grate them on a coarse grater.
Step 3
Prepare the dishes. Traditionally, cabbage was fermented in large quantities in oak or linden barrels. If you don't have one, then take an enamel pot or bucket. Pour boiling water over the dishes and place whole cabbage leaves on the bottom.
Step 4
Put the chopped cabbage and carrots in a wide enamel bowl and grind with salt until juice appears. Add bay leaves, allspice and transfer to prepared bowl. Stack the cabbage as tightly as possible, cover with whole cabbage leaves and a linen napkin, on top of which place a wooden circle to fit the dish. And already on him - oppression. You can use a flat plate instead of a wooden circle.
Step 5
Place the dishes with cabbage in a cool place (15 to 20 ° C). In order for the fermentation process to take place evenly, pierce the cabbage with a wooden stick twice a day. This is done to remove the generated gases. Rinse with a cloth regularly.
Step 6
After the fermentation process is over and the cabbage has settled, move the sauerkraut dishes to a cooler storage area. If done correctly, cabbage can be stored until late spring.
