The cabbage turns out to be very tasty, spicy - it is a pleasure to eat it! Now is the very season to harvest cabbage for the winter, so I want to share with you my favorite recipe. We will ferment cabbage with cranberries today.
Ingredients:
Cabbage
Cranberry
Carrot
Salt
Sugar
Spices optional
We need white cabbage of late varieties - 2 kg. Chop the cabbage into strips and transfer to a suitable dish.
Add 1 large carrot to the cabbage, also chopped into strips or grated on a coarse grater. Can be grated for Korean carrots.
Now we need to add salt and sugar. The proportions are as follows: for 2 kg of cabbage, I take 2.5 tablespoons of salt and 5-5.5 tablespoons of sugar.
Mix everything well with clean hands. In this case, the cabbage must be squeezed so that the juice appears. As soon as the juice has appeared and the cabbage has become softer, we transfer it to a clean dry jar, tamping the cabbage. At the bottom, you can put a bay leaf and a few peas of black pepper.
Cover the jar with gauze and leave it at room temperature for 2-3 days. Every day 1-2 times we pierce the cabbage with a knife, or even better with a wooden stick, so that the accumulated gas comes out. It is imperative to do this - otherwise the cabbage may taste bitter and will not be so tasty.
After 2-3 days, add cranberries to the cabbage - about 100-150 gr. Stir and put in the refrigerator or cellar. After a couple of days, sauerkraut with cranberries is ready. It turns out very tasty, be sure to try it!
Bon appetit, friends!
Read also: Potatoes in the oven with a crispy crust. I share my recipe
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