Sauerkraut is a storehouse of vitamin C and healthy fiber. According to this recipe, it turns out to be crispy, moderately salty and with a spicy note that anise gives it. Try to cook and you 🤗
Ingredients: Cabbage, carrots, anise fruit, salt (heaped tablespoon)
Cooking method:
We chop cabbage, three carrots on a grater. We measure the right amount of salt and anise. Calculation for 10 kg of cabbage: 180 g of salt (without iodine) and 5 tbsp. l. anise. I have a head of 3 kg, I calculated the proportion.
We chop the cabbage, crush it in a bowl without salt in small portions, not very much. Add salt and knead again. The cabbage will give juice.
Mix with carrots and anise and lightly crush again
We put the cabbage in an enamel bowl, trampling it tightly. We put oppression on top. I have a plate the diameter of the pan and a bottle of water 5 liters. All cabbage should be covered with liquid!
Leave the cabbage to ferment at room temperature for at least 2 days. Several times a day it is necessary to release the accumulated gas. To do this, we push a wooden Chinese stick / silicone thin spatula between the wall of the pan and the cabbage to the bottom, until bubbles appear.
Try the cabbage after two days, the process is highly dependent on the room temperature, and may take longer. We put it in the refrigerator for a day.
For storage, transfer to a jar with a nylon lid. Believe me, you won't keep it for a long time 😉