It would seem what it is simpler – to salt cabbage. But, it appears, not everything so simply, often it turns out perekisshy, soft, unappetizing. Here how to ferment cabbage that it was crunchy, and the speech will go.
It is required to you
- - 5 kg of cabbage;
- - 100 g of vodka;
- - 100 g of salt;
- - 2 tablespoons of sugar;
- - 4-5 pieces of carrots;
- - seeds of fennel, caraway seeds to taste
Instruction
1. Sauerkraut with onions, a butter is a ready-to-eat independent meal. And what Russian cabbage soup or vinaigrette without sourcrout? For winter salting thinly to a poshinkuyta one-two a fork, grate carrot largely. Connect cabbage and carrots, salt, add seeds of fennel or caraway seeds. It is possible to use a coriander, only it it is necessary absolutely slightly because spice very active. Densely fill in bank. Five kilograms of raw materials leave one 3-liter jar of finished goods.
2. Steam out two kapron covers in hot water: one usual, with unary edge, the second with double. Bend a simple cover, push in a mouth and press down it cabbage. A hard cover close to bank. Put cabbage in the fridge or on a balcony and forget about it for 10 days.
3. One and a half weeks later open a jar, pull out a cover. Pierce cabbage a clean plastic or wooden stick and leave so for two-three hours. During this time will leave accumulated gas.
4. Then pour sugar into cabbage. Pour in bank in confidential ingredient – vodka, without it taste of a product not that any more, there is no hrustinka. If cabbage not really сочня and a brine isn't enough, add cold boiled water that it completely covered cabbage.
5. Cork to bank a usual cover and remove on storage in a cellar or the fridge. In two days, sourcrout can be eaten. According to this recipe always the fermented kapustka turns out tasty, white, crunchy. And perfectly keeps these qualities till spring.