In spite of the fact that in shops it is possible to buy anything and at any time, hostesses all the same prepare various dainties for the winter. It is especially relevant if you have a kitchen garden and a stock of vegetables it is necessary to keep. The most widespread way of preservation of cabbage — ferment. Pay attention to some features of this process.
It is required to you
- Cabbage of 10 kg;
- carrots - 250 гр;
Instruction
1. Some hostesses consider phases of the moon and verify them according to the calendar. It is considered that cabbage needs to be made sour to the young moon. Choose late or srednepozdny grades. Early cabbage friable and after ferment will become soft.
2. At first remove the frozen slightly, dirty, green leaves. Cut out cabbage stump, and crush the rest of a head of cabbage. Make carrots — wash up, clean, grate. An optimum ratio of carrots 200-250 гр on 10 kg of the chopped cabbage. Take not iodinated salt.
3. Except carrots add cowberry, apples, fennel seeds, a cranberry, bay leaf, beet to cabbage. Consider own preferences.
4. Grind the prepared vegetables hands with salt that juice appeared. Fill in banks densely, stamping a wooden masher.
5. Leave cabbage at the room temperature and you monitor fermentation process. On a surface the brine with vials of gas and foam will appear, it needs to be deleted. If to leave as is, the taste of cabbage will worsen.
6. After the brine settles, remove the top become gray layer and again cover. Everything will be ready when fermentation process ends. There are no special terms here, just monitor formation of a brine in banks.
7. To the end of fermentation the cabbage has to become light yellow color, its taste sourish, and began to smell pleasant. If the taste turned out bitter, so you broke one of preparation stages. Perhaps, in time didn't remove the emitted gas, or didn't observe temperature condition. You store a ready-made product at a temperature to −5 degrees.