- Turnips and carrots in equal quantities - To taste
- red hot pepper - To taste
- water - 10 liters
- salt - 2 cups
Turnip has a centuries-old history, and the first mention of it refers to Ancient Egypt and Ancient Greece. In Russia and Europe, turnips became popular only in the Middle Ages. Turnip took the same place in people's nutrition, as now it is occupied by potatoes. In Russia, turnips were used raw, boiled and salted (sauerkraut). Turnip is rich in mineral salts, vitamin C, PP, B1, B2, carotene. When fermentation occurs separation from the juice of turnip juice due to salt, as well as mustard and essential oils, and therefore the sauerkraut has a unique taste. It is due to the content of mustard oil in turnip so sharp taste and smell. Turnip is used in medical and dietary nutrition. Preparation: It is good to wash the turnips and carrots under cold water, cut the tails. Peel carrots, turnips do not clean. If the turnip is very large, cut it in half or into 4 pieces. Prepare the brine by boiling water and salt. Let the brine cool. Put a turnip and carrots into several rows in a barrel or other container, between which put red hot pepper. Pour the contents of the barrel with a prepared brine so that it completely covers the turnips and carrots. If the turnip comes up, put the load on top. Put the barrel in a dark cool place. After 45 days, the sauerkraut is ready for use. The turnip must be stored in the brine, but it can be transferred to a smaller container or cans, brine-infused. Before drinking turnips, rinse, peel and cut together with carrots.
Servings: 10