Sauerkraut contains a large amount of vitamin C, as well as various trace elements, including potassium, which is very important for our heart. In addition, cabbage vitamin C is a very powerful antioxidant with the ability to slow the growth of cancer cells.
It is necessary
-
- 3 kg of white cabbage;
- 500 g carrots;
- 2 liters of water;
- 2 tbsp salt;
- 2 tbsp honey;
- 1 tbsp cumin seeds;
- 1 tbsp dill seeds;
- 1 tbsp black pepper (peas);
- 3-4 bay leaves;
- 2 tbsp vinegar essence.
Instructions
Step 1
Peel the carrots and wash well. Then grate for Korean carrots (you can use a regular coarse grater). Place prepared carrots in a small container and set aside. Remove the top and damaged leaves from the cabbage, then rinse it under running cold water. Separate 4 whole leaves from the head of cabbage and set aside, finely chop the rest.
Step 2
Cover the table with clean cellophane and sprinkle chopped cabbage on it, rub it evenly on top with grated carrots, dill and caraway seeds. Knead the whole mass thoroughly with your hands until the cabbage begins to secrete juice (but do not overdo it, otherwise it will become soft).
Step 3
Take two three-liter jars and put the finished mixture in them. Initially, put a whole cabbage leaf on the bottom of the jar, then start filling it with mint cabbage and carrots according to the following scheme: fill it with some amount, lower your hand into the jar and tamp everything well with the back of your hand, then add the next portion and tamp it again. Stack the cabbage up to the shoulders of the can, i.e. 5 cm short of the edge.
Step 4
Prepare the brine. To do this, take a saucepan of 2.5-3 liters, put 2 liters of water into it and bring to a boil. Add salt, honey, pepper and bay leaf to boiling water, mix thoroughly. Boil the resulting mixture over low heat for 3-4 minutes, then cool to 45-50 degrees. Pour the finished marinade into jars, without adding 2 cm to the top, put a whole cabbage leaf on top of the brine.
Step 5
Place the jars of cabbage in deep bowls so that the juice that will be released during fermentation does not spill over the table. Take two whole plastic bags, pour water into them and carefully place them on top of the cans, they will act as oppression (instead of bags, you can use faceted glasses with water). If you have not used all of the brine, drain the remainder into a liter jar and put it in the refrigerator.
Step 6
Leave the jars of cabbage in a warm place for a day, put an empty half-liter jar next to it, into which you will pour the cabbage juice that has turned out to be "superfluous". After a day, remove the packages and cabbage leaves on top, wash them thoroughly. Prick the cabbage in the jar several times with a long thin stick, trying to reach the bottom each time. Then cover again with cabbage leaves and place oppression on top. Repeat this procedure 3-4 times a day for the next two days.
Step 7
If the amount of brine in the jars decreases, add from a nearby jar or use the remaining brine from the refrigerator (if any), or add salted cold boiled water (0.5 tsp salt to a glass of water), because the cabbage must be completely covered with brine.
Step 8
After three days, remove the plastic bags, close the jars with nylon lids and put them in a cold place for another day, after which the cabbage will be completely ready. It can be stored in a cool place under nylon lids, or you can add 1 tablespoon of vinegar essence to each jar and roll it up.
