I've got a proven recipe for a quick sauerkraut. Spend a little time and get pleasure the sea!
Preparation:
First, we need to chop the cabbage. I usually take a head weighing about 2 kg, so the proportion of all I will write it on a number of cabbage.
I cut the cabbage with a knife and carrots (need 500 grams) is rubbed on a coarse grater and everything is thoroughly mixed, gently pinch the vegetables by hand.
Now prepare the brine. 2 tablespoons of salt and 1 tablespoon sugar fill one liter of boiling water. At the request of adding spices such as cumin. Then pour 120ml apple vinegar.
Why brine cook this way? Because vinegar is not pour in boiling water (when the pan on the stove), otherwise all the brine will flee.
When the brine has cooled slightly, but not cold, spread the cabbage to the banks and fill. Pickle cabbage should cover completely.
Now the knife pierces cabbage, pulling up to the day banks. 3-4 of protykivaniya enough. This is done in order to get rid of excess air.
Close the jars and put them in the refrigerator. After a day of fast preparation pickled cabbage will be ready!
Also we have a recipe: Sauerkraut on-Petrovsky
Bon Appetit!