And there is no need to "stand" over it. Three days - and you're done. Cabbage is always juicy and crispy!
The recipe for this cabbage has been around for many, many years. Yes, and the recipe here, one might say, no. It's just a way to make delicious sauerkraut.
In the video below, I showed this recipe, a pickled cabbage recipe, a cabbage salad recipe for every day and a delicious cabbage side dish. Take a look - you will like:
How to cook:
Chop the cabbage. It is very important here - to choose the right cabbage. I think that it is already clear that the tastier and juicier the cabbage, the better the result))
In general, I choose plump and juicy cabbage. I always cut only with a knife. I don't use any shredders.
Now you need to salt the cabbage. For this I never measure out salt. I just salt the cabbage little by little and stir. I try it - cabbage should be salted a little more than salad. Those. it should be slightly salty.
I mix very well, but I don't press the cabbage! When she starts up the juice, you can add a little sugar (here too, like for a salad). If desired, sugar can not be added at all. But with him, of course, it tastes better.
Now carrots on a coarse grater, bay leaves and peppercorns. Stir again (without pressing down). And I put it in jars.
I tamp the cabbage into a jar tightly, there will be juice on top.
I put the jars of cabbage on the plates and leave them on the table for 36 hours. Without cover! I usually use liter jars. I don't even pierce the cabbage with anything. It's just that she stands with me and ferments))
After 36 hours:
I cover it with lids and put it in the refrigerator for about two more days. And that's it! You can try! cabbage is ALWAYS juicy and crispy!