Sauerkraut is fresh, all year round

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Salted in November, and in May, still eat a wonderful, like booze it recently - kind of commodity, crunches and very tasty. And much of its healing properties, you can write a poem! Sauerkraut - a miracle! And probiotics and prebiotics two in one (useful acid bacteria for formation of the symbiotic intestinal flora and fiber food for them).

Composition:

1. White cabbage

2. Carrot

3. Caraway

4. Dill

5. Salt

Preparation.

Shred cabbage, carrots grate, open the pack with caraway seeds. The bank (any - two liter, for example) densely laid layer cabbage - 5 cm on it - carrot layer - 2 cm (can not), sprinkle cumin. And so fill the whole jar, alternating layers.

Then pour brine (1 liter of water 1 tablespoon salt, and may be by 2 liters of 1 spoon and where there is a recipe generally fermented cabbage without salt sourdough!) and place the open jars in a bowl in a warm place for fermentation for two days. On the second day of the cabbage "sparkle" - will have to pierce her often to let bitterness.

When expire two days, drain the brine, it is possible, but not desirable, add the sugar (1 tablespoon spoon of salt per liter of brine), pour the cabbage, close the plastic lid and put in refrigerator. Suppose further that there will stand a day - two - and you can use it.

If desired, a plate of cabbage can add the cranberries, sugar and vegetable oil, onion... Bon Appetit! Join us, friends!

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