Sauerkraut

The recipe for sour cabbage Sour cabbage is loved by many peoples of the world, but it gained special popularity in the Slavic countries. Easy to prepare, it plays an important role in the digestion process: it helps to normalize the intestinal microflora. Usually, cabbage is brewed with grated carrots and salt, sometimes adding cumin, apple or cranberries. A special favor is the recipe for sauerkraut with beet. As in any other case, it is important to take into account several points on which the success of the whole operation depends! Perhaps, the most important nuance is the cabbage itself, which you are going to sour. It must be white, not frozen and juicy. The taste of "right" cabbage is sweet and crispy. Also, do not use iodized salt - it will make cabbage soft, not crispy. Sauerkraut is perfectly combined with pickled cucumbers and onions, with a little addition of sunflower oil. This simple salad will be a great addition to the garnish.

The recipe for sour cabbage Sour cabbage is loved by many peoples of the world, but it gained special popularity in the Slavic countries. Easy to prepare, it plays an important role in the digestion process: it helps to normalize the intestinal microflora. Usually, cabbage is brewed with grated carrots and salt, sometimes adding cumin, apple or cranberries. A special favor is the recipe for sauerkraut with beet. As in any other case, it is important to take into account several points on which the success of the whole operation depends! Perhaps, the most important nuance is the cabbage itself, which you are going to sour. It must be white, not frozen and juicy. The taste of "right" cabbage is sweet and crispy. Also, do not use iodized salt - it will make cabbage soft, not crispy. Sauerkraut is perfectly combined with pickled cucumbers and onions, with a little addition of sunflower oil. This simple salad will be a great addition to the garnish.

Ingredients:

• Black cabbage 2000 g
• Carrot 200g
• Salt 20 g
• Bay leaf 5 pcs.
• Pepper fragrant 10 pcs.

Instructions

• Step 1 For 2 kilograms of cabbage, take 1 large carrot, bay leaf, sweet pepper and salt.
• Step 2 Cut the head into 2 halves.
• Step 3 Shred cabbage. Try to cut cabbage not too large and not quite thin.
• Step 4 The table top is ideal for this process. Do not forget to wash it well beforehand so that extra bacteria do not get into the cabbage.
• Step 5 Rub the carrots on a large grater.
• Step 6 Add vegetables to the bay leaf, sweet pepper and salt. For 2 kilograms of cabbage, you need 20 grams of salt - about a tablespoon, without a slide.
• Step 7 Stir everything. Do not crush or press cabbage.
• Step 8 In small portions, pound the cabbage into a glass or enamel tank. Cabbage should let down the juice, to do this, straighten the cabbage with your fist, as far as you can.
• Step 9 Now cover the cabbage with a plate and put a load on it. Leave the sauerkraut vegetables in a warm place for 3 days. Once a day, puncture the cabbage with a knife to get out the gases. Then transfer sauerkraut to a glass jar and store in the refrigerator.