Cabbage — the queen of fall. Stock up with this vegetable for the future, trying to keep all its useful properties. One of the most popular storage techniques of cabbage — in a fermented look. White grades of late term of maturing best of all are suitable for fermentation. Some hostesses have secrets which with success are applied in kitchen. Someone makes sour cabbage with apples, someone adds beet, a cranberry, someone is limited to addition of carrots. Tasty sauerkraut will turn out if to observe proportions of these additives.
It is required to you
- on 10 kg of the cut cabbage:
- — 200 g of carrots and 200 g of salt;
- — or 800 g of apples (sour) and 200 гр salts;
- — or 200 g of a cranberry and 200 гр
Instruction
1. Before starting preparation of products, it is necessary to prepare a container. It can be glass tanks, the enameled buckets or pans. Ware needs to be processed — to clean with soda, to rinse a baking plate flowing water, to drench with boiled water, to take several minutes over steam. Also process polyethylene covers.
2. Crumble 10 kg of cabbage a knife or use a special grater. Put the chopped product in the enameled ware. Add 200 гр salt — if it will be more of it, cabbage will become rigid if it is less — soft. Precisely consider also amount of additional ingredients. Take scales and postpone 200 гр carrots. Grate it and mix with cabbage. You can add fennel, bay leaf — the product will be more fragrant.
3. Active process of fermentation happens for the first time 6 days. At this time it is important to maintain comfort temperature indoors — +16-20 degrees. If temperature indoors higher, process of fermentation quicker proceeds and the taste of a product will deteriorate. At lower temperatures in sauerkraut the bitter flavor will appear.
4. After process of fermentation ends, it is better to move ware with cabbage to more cool place, with temperature condition −2 degree. It is necessary for prevention of formation of a mold — cabbage will become light, it will turn out crunchy.
5. In the same time it is possible to shift a semi-ready-made product in banks, only don't close covers at once. The juice formed in the course of fermentation needs to be removed. Don't allow foam subsidence — remove it from a surface a spoon. Periodically pierce cabbage in banks something sharp, for example, a needle or a shashlik stick.
6. Some hostesses make sour cabbage in days of a new moon. Someone is engaged in fermentation only on "men's" days — Monday, Tuesday, Thursday. Others only on "women's" — Wednesday, Friday, Saturday. Nuances and secrets of preparation of sauerkraut a set, a set and the existing recipes. All of them are based on observance of temperature condition during process of fermentation and addition of optimum amount of additional ingredients.