Sauerkraut is often used in many salads and side dishes, it is good for our body and helps to normalize the intestinal microflora. There are a lot of recipes for fermenting cabbage, but this is the easiest and fastest way.
- 4 kg. white cabbage,
- 500 g carrots
- 3 tsp salt,
- 10 peas of cumin,
- 1 apple (Antonovka variety).
In order to ferment the cabbage, you must first select it, choose the forks dense and heavy (then the cabbage will be juicy).
Remove the top leaves from the cabbage fork (if you have a harvester, you can chop the cabbage in the harvester, if not, manually). Peel and grate the carrots (any size of the grater you like). Wash the apple, cut the core and cut it into slices. We put the chopped cabbage and grated carrots in a large container or bowl, sprinkle with salt, put the caraway seeds and mix it with your hands slightly crushing it (if the cabbage is juicy, it will give juice almost immediately).
In a clean three-liter jar, we begin to lay the cabbage tightly, put apple slices between the cabbage layers, so we put it to the very top of the jar, We put the jar in a plate or in a bowl (into which cabbage juice can drain from the jar). Do not close the jar with a lid. So we leave the cabbage for 2 days. And for two days, we pierce and release air from the cabbage twice a day, and pour the juice that poured out of the jar back into the jar with the cabbage.
In two days, our sauerkraut is ready, you can close it with a plastic lid and send it to the refrigerator. When used in cabbage, finely chop the onion and season with sunflower oil.
