Fermented kapustka who crackles, a subject of passionate desire of many hostesses. But not always it turns out such as there is a wish. This recipe will allow you to make tasty crunchy sauerkraut quickly and simply.
It is required to you
- - one head of cabbage
- - one carrots
- - 100 grams of salt
- - one liter of water
- - allspice peas
- - bay leaf
Instruction
1. To make crunchy sauerkraut for the winter, you need to make a brine. He prepares by the following method. Pour in one liter of water in a pan. Let's it begin to boil. Add hundred grams of salt, a pea of a fragrant black pepper, bay leaf. After water begins to boil again, set aside a pan aside and let's a brine cool down.
2. For preparation of sauerkraut it is the best of all to use the glass or enameled ware. Prepare clean dry banks. Take a wooden board which you use for cutting of vegetables. It has to be rather big. Prepare cabbage. Remove a topmost leaves and wash up cabbage under a water jet. Sharp knife cabbage on stripes. Wash up carrots, remove a layer of a peel and also cut on stripes. Mix with cabbage.
3. Put on a bottom banks, the cabbage prepared for fermentation, bay leaf and pepper. Then pour a little brine. Fill cabbage with carrots in bank and stamp it. Then again add cabbage and carrots and stamp. So continue bank so far it won't be filled. Cabbage has to doesn't reach top banks a little. Close to bank leaky a cover and put on a soup plate. Daily puncture cabbage to the bottom banks with a wooden stick, letting out the air. As required add in bank a brine to the very top. For this purpose use a brine which you prepared for fermentation. To receive tasty and crunchy cabbage, you need about three days.