You can ferment cabbage in different ways, but for many years I have been using my favorite, tried and tested one. I ferment cabbage in small portions - 2-3 liter jars. We ate one jar, and next in line - another. Always tasty and non-acidic.
Ingredients
- 1 small head of cabbage or how much will fit in the selected jar
- 1-2 carrots
- 4-5 pieces of laurel leaves
- sweet pea
- dill and coriander seeds
- 1 tbsp. l. salt (approximately)
- 1 tbsp Sahara
Steps
It is good to wash the countertop or cover it with a special oilcloth on which the cabbage will be cut. Remove the top leaves from the cabbage. Chop with a knife or pass through a vegetable shredder. Wash and peel the carrots.
Spread the cabbage well in a thick layer on the table. On top of the cabbage, grate the carrots on a coarse grater. Do not spare carrots. It is very tasty and healthy in sauerkraut. Sprinkle with salt and sugar. Toss spices over the top.
Next, mash the cabbage well with both hands. How would you do it if you washed your laundry. Crumple it until it starts to exude juice well. Try the cabbage. It should be slightly oversalted. Salt is different, so it is given approximately.
Now fill the jar tightly with the cabbage. Leave a few cm empty before the neck, as it will start to ferment and bubble. Cover with an ordinary nylon or tin lid (do not close) and leave warm for several days (leave in the kitchen) for fermentation.
Finished cabbage can be closed and refrigerated. We start eating from the first jar and ferment the next one. a source
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