Fermentation of such product as cabbage, is one of the most ancient ways of preparation of products for the winter. Methods and recipes collected much over time. From usual fermentation of cabbage, with carrots, before the use for these purposes of bitter pepper, beet, plum, grapes and apples. In each case the peculiar and unique taste turns out.
It is required to you
- — cabbage — 10 kg;
- — carrots — 300 g;
- — 500 g of apples ("Antonovka" is better than a grade);
- — 250 g of salt (small).
Instruction
1. Clean cabbage heads of cabbage from the green, dirty and damaged leaves. Cut off cabbage stumps. Cut cabbage straws. Will be more convenient and faster if you for this purpose use the special shredder. Put the shredded cabbage in a big basin.
2. Well wash and peel carrots. Crush (it is possible to grate). Add it to cabbage.
3. Put salt in the prepared products, slightly squeezing, mix. Cabbage has to start up juice.
4. Wash out apples, cut on 4-6 parts and remove a core.
5. In clean deep ware lay out at first cabbage leaves, and after layers cabbage with carrots and apples. Densely press down everything a hand. From above again lay leaves of cabbage and a clean napkin. Close everything a head. Upward put something heavy. If all this is made correctly, then in 24 hours on a surface the brine will appear.
6. A right sign of good fermentation - if at the beginning of fermentation bubbles appear. Delete them in process of emergence. For this purpose that the unpleasant odor of the formed gases didn't reduce quality of cabbage, once a day pierce cabbage weight to the bottom the pointed smooth stick in several places. Pierce until from holes not to stop release of badly smelling gas.
7. When cabbage settles, remove cargo, a circle, a napkin, cabbage leaves and the layer of cabbage which got a brown shade. Wash up a head, rinse a napkin in water, then in salt solution. Wring out a napkin and cover with it cabbage. Upward put a circle and cargo less. At the same time the brine has to act to edge of a circle.
8. In two days if the brine from above isn't, increase cargo. Qualitatively fermented product will be ready-to-serve when lactic fermentation stops. Cabbage has to become light, with an amber-yellow shade. Be made sour it no more than 15-20 days.