Sauerkraut is mentioned in ancient Russian chronicles. In the harsh northern winters, it was the main source of vitamins. Indeed, when fermenting, the amount of vitamins C and P increases several times in cabbage. And due to lactic acid fermentation in cabbage, probiotics are formed, which are necessary for the normal functioning of the body. And sauerkraut is a very tasty appetizer that is appropriate on any table! Cooking it is simple, you just need to stock up on an hour of free time and a proven recipe.
It is necessary
-
- white cabbage 5 kg
- carrots 0.5 kg;
- 5 tablespoons of salt;
- 1 tablespoon of cumin.
Instructions
Step 1
Remove a few top leaves from the cabbage heads, remove the spoiled and dried leaves. Cut the head in half and remove the stalk. It contains a lot of plant fibers and it is undesirable to use it in sourdough.
Step 2
Peel and grate the carrots on a medium grater. You can use a Korean salad grater. Wash and dry the cumin on a paper towel.
Step 3
Pour cabbage, carrots and cumin on the table, sprinkle with salt and rub thoroughly with your hands until the cabbage begins to juice. It is better to use regular coarse salt, never iodized!
Step 4
Line the bottom of the starter container with large, clean cabbage leaves. Sprinkle the cabbage about 15 centimeters thick and tamp it tightly. Then lay out one more layer of the same and tamp again, and so on until the end.
Step 5
Place a clean cotton or linen towel on top and place a plate. Put the oppression on the plate. The weight of the oppression should be sufficient for the resulting cabbage juice to appear on the plate.
Step 6
Place a scent container. The first 3-4 days the cabbage will make a little noise, do not be alarmed - this is an active fermentation process.
Step 7
Remove the oppression after a week, remove the top layer of cabbage, about 2-3 centimeters. It is usually grayish in color and is not eaten. Cabbage can be put into glass jars and stored in the refrigerator, or in the same container where it was fermented. But then it needs to be placed in a room with a temperature of about zero degrees. Finished cabbage has a yellowish color, sour taste and pleasant smell.
