2012-06-15

Sauerkraut

Sauerkraut
Author:
Category
Pickles
Ingredients
  • White cabbage - 3 kg
  • Carrot - 1 kg
  • Apples - 1 kg
  • Quince - 100 g
  • Spices and spices: dill seeds, cumin seeds, ground bay leaf, ground black pepper - to taste
  • Salt - 1 handful
Sauerkraut is the healthiest dish in countries where winter, cold, frost and lack of fresh vitamin products in the form of vegetables and fruits for a long time. This dish gives our body the necessary vitamins, trace elements and specific bacteria that allow us to fight viral infectious and winter diseases.

sauerkraut recipe


1

Chop the cabbage into long strips in a wide bowl or a ten-liter bucket.

2

Wash the carrots, peel and grate on a coarse grater on top of the cabbage.

3

Peel the apples, remove the seed pods and rub on a coarse grater into the cabbage.

4

Wash the quince, remove the seed pods and finely chop into cabbage.

5

Sprinkle chopped vegetables with spices and spices, salt and mix gently so that all the ingredients are evenly mixed into the salad.

6

Tamp the cabbage tightly, put a small plate on top of the salad, which would completely cover it, and put a load on top. It can be a 3 liter jar of water, closed with a plastic lid.

7

Cover a bucket of cabbage with a towel and leave to sour for 3-4 days at room temperature, making sure that it does not stand in a draft.

8

When, after a day or two, the cabbage begins to foam and turn sour, pierce the bucket to the bottom in several places with a wooden stick. It can be the handle of a wooden spatula or a Chinese stick, or any other match.

9

Store sauerkraut in the refrigerator or cellar. Serving to the table, be sure to grease the cabbage with oil. You can add finely chopped onions in half rings, which makes the dish even healthier.

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