Souring cabbage is a whole art that requires some skill. But a simple tinned sauerkraut recipe will help you get it right.
It is necessary
- - cabbage - about a kilogram (you can have a little less or a little more);
- -carrot - about 200 grams;
- - sugar - about 1 tablespoon;
- - large salt - a tablespoon with a slide;
- -water - 450-500 grams.
Instructions
Step 1
Peel the head of cabbage from the upper wilted leaves, cut into 4 parts.
Step 2
Chop the cabbage small, wash the carrots well, peel, then grate or cut into strips.
Step 3
Place chopped cabbage and carrots in a glass jar of suitable volume (you can tamp it a little).
Step 4
Prepare sauerkraut brine: dissolve sugar and salt in boiling water.
Step 5
Pour a jar of cabbage and carrots with cooked boiling brine.
Step 6
Cover the jar with a cloth or a special lid with holes and place in a warm place for fermentation.
Step 7
Do not be intimidated by the bubbles that will appear in the jar of cabbage. You just need to tamp the cabbage from time to time so that excess air comes out.
Step 8
When 2 days have passed, you can try the cabbage. If it is ready, then it must be kept in the refrigerator.
