Sauerkraut is a traditional Russian dish. There is no wonder. It not only has the special, sour taste which can be diversified by means of other vegetables or fruit, but also is low-calorie and also is vitamin-rich also amino acids.
It is required to you
- - cabbage - 2 kg;
- - carrots - 1 piece;
- - salt - 50 g;
- - pepper - to taste;
- - bay leaf - 2 pieces.
Instruction
1. We choose cabbage for fermentation. It is necessary to choose a dense head of cabbage in which there will be no blank spaces. We remove those leaves of cabbage which from above as they have thick parts on leaves. We slice forks thin and very accurate straws. At once so far we spread the received cabbage straws on a table.
2. Pay attention to what carrot it is better to use for such cabbage. We choose juicy, sweet and large carrot. We clean it carefully and we wash out. We grate carrot and we spread over cabbage. The main ingredients prepared. At once we place a number of a little bay leaf and several pepper corns in the form of peas.
3. We salt cabbage and we fray hands. As a result there has to be very juicy and mixed weight cabbage and carrot. We rumple cabbage until it begins to give juice. It is worth talking about in what container it is better to make sour cabbage. We will use glass jars in which cabbage at fermentation will remain crunchy.
4. We spread the salted and mixed cabbage in banks and carefully we trample down it hands inside. We put cups with cabbage on a baking tray or on a tray with high edges. As at you from cans juice will begin to be emitted over time, it will flow down in a baking tray. How you will leave to spread cabbage it it is possible to alternate to marinated cucumbers and straws of a paprika. When in bank a lot of juice turns out, we pierce cabbage a wooden skewer, bubbles will leave, and the quantity of a brine will decrease.
5. After cabbage in the fridge stays about three days, it can be given on a table and to use both in Russian cabbage soup, and for salads.