According to grandmother's recipe. So fermented cabbage is still in her village.
Autumn and I have is a large saucepan in the kitchen - Kvasha cabbage old-fashioned. Later in the banks and in the cold.
And in the winter... With potatoes or soup! Pleasure! And how many vitamins and good!
Not in vain in Russia cabbage called the second bread. It was everywhere: in the soup, pies, snack and just.
Pickling - is a natural process of fermentation. Generated when it serves acid preservative to inhibit the growth and development of pathogenic bacteria, including E. coli.
Not wrong if the best way to call pickling vegetables and secure the workpiece, since less salt is used than when pickling and accrue vinegar as when pickling.
Sauerkraut in winter
Ingredients:
cabbage
large sea salt
carrot
Preparation:
1. For pickling are only suitable varieties of winter cabbage. They are dense, sometimes not very large fork-heads of cabbage, but they are the best for harvesting in this way.
Free work surface, you will need a lot of space - the entire table.
2. Stripper with Kochnev cabbage and a special knife with two blades chop the cabbage into strips. It should be long, but not too thin. Approximately 5 mm.
Stalks do not need to grind, it is not useful.
3. Now all the carrots. It takes me 3 cabbage 2 large carrots. Do not need anymore.
Carrot wash brush, and then clean the knife and only then grate. We also strongly recommend that you use the carrot of late varieties. more dense and juicy. For pickling - the most it.
Without the carrot also fermented. It will just sauerkraut without additives.
4. Now the most difficult: you have to laugh cabbage with carrots and coarse salt, then rub her hands. It is necessary that the juice has gone, and that will be the basis for pickling.
To be precise in the measures that 1 kg of cabbage - will need 50 grams. carrots and 20 g. salt. Is no longer required.
Optionally, you can add 1-2 tbsp. l. dill seeds or cumin.
Important!
Salt for any salting, marinating or pickling should be the most simple, stone and coarse.
In no case do not take iodized cabbage will taste bitter and unpleasant smell.
5. Spoon the mixture into an enamel or wooden bowls, strong tamping.
You can tolkushkoy, or press hard with your hands while laying.
Juice should be plenty.
6. Put lid on cabbage or surface plate, a smaller diameter of pots.
Set top yoke. Usually it is the bank with the water.
Again juice should be very much!
7. Leave cabbage in a pan under the yoke ferment at room temperature. The main thing is to keep dust and pets do not fall into the dishes.
So I put it on a chair or a table and covered with a gauze entire structure.
8. Each day, the contents of the pan to be punctured with a wooden stick to the bottom of the container to release the fermentation gases and it will turn bitter cabbage and quickly deteriorate.
If there was foam - must be removed.
9. After 3-5 days (depending on the temperature at which the process) the fermentation is complete. Willingness cabbage can determine the taste.
Further, it is necessary to shift the cabbage into clean jars and close the plastic covers.
It is important to remove heat from the cabbage.
Important!
In the cold, as well as being at warm temperatures, cabbage can become soft. The most comfortable temperature storage of sauerkraut; zero - or minus five degrees.
Good luck with your preparations, delicious winter and bon appetit!
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