Sauerkraut is incredibly useful product, in winter time this vitaminized salad helps to struggle with avitaminosis. However that sauerkraut was tasty, important competently to prepare it.
It is required to you
- - cabbage;
- - salt;
- - carrots;
- - sugar.
Instruction
1. First of all it is necessary to choose competently cabbage, carrots and also ware in which vegetables will be made sour. Cabbage of average and late-ripening varieties will be ideal for fermentation, and as ware it is better to stop the choice on the clay, glass or enameled container.
2. From cabbage it is necessary to remove the topmost dark and green leaves, to chop vegetable straws. Wash out, clean and grate carrots. After preparation it is possible to start fermentation.
3. Cabbage needs to be mixed with carrots and carefully to grind everything (before emergence of plentiful juice). After the done work weight can be stamped in ware. The simplest option is to stamp cabbage in a 3-liter jar. For this purpose it is necessary to mix a tablespoon of salt with a sugar teaspoon (this quantity on a 3-liter can), to place two-three handfuls of the shredded vegetables in bank and to slightly powder them with mix of salt and sugar (1/2 teaspoons), again to place vegetables in bank and again to powder with salt with sugar. Thus the bank needs to fill densely chopped vegetables, prisalivy each layer. As for proportions of salt and cabbage, it is optimum at fermentation on 5 kg of vegetables to take 100 grams of salt. Sugar can be not used, it is necessary only if you wish to accelerate process of ferment.
4. After cabbage is densely filled in ware, it is necessary to put oppression from above. As it is difficult to put oppression in bank, it is possible just to place a plastic cover in bank (better to take well bending cover that it was convenient to push it in a neck), and from above on it to put a plastic bottle of 0.5 l. After the done work the cabbage needs to be put for about 3 days to the warm place, and after the fermentation termination - in the fridge. That as a result cabbage turned out tasty, it is desirable to remove daily during fermentation about banks the formed foam.
5. It should be noted that there are various recipes of fermentation of cabbage in which the different amount of salt is required. And in some recipes salt in general is absent. Most of hostesses at fermentation of cabbage take salt ""by eye"", adding it to the chopped vegetables it is so much that the dish was slightly solyany, than usual cabbage salad.