Crispy sauerkraut
Cabbage is a valuable source of vitamins and microelements. It does not lose its usefulness even when fermented. The most delicious cabbage is obtained if you add carrots to it when fermenting.
For a two-liter jar, take a head of cabbage weighing approximately 2 kg. Using a special cabbage grater, chop the head of cabbage into small shavings. Grate one small carrot for Korean salads. Mix the cabbage and carrots, but do not mash. To prepare brine, take 2 tbsp per 1 liter of water. l. salt. Boil and cool. Place the cabbage tightly in a jar and fill with chilled brine.
Leave the cabbage for 2 days in a warm room without covering it with a lid (you can cover it with gauze). It is advisable to place the jar in a bowl, as the resulting juice will flow out. Pierce the cabbage daily with a wooden stick. After two days you can eat it, seasoned with onions and vegetable oil.
Bon appetit!
For a two-liter jar, take a head of cabbage weighing approximately 2 kg. Using a special cabbage grater, chop the head of cabbage into small shavings. Grate one small carrot for Korean salads. Mix the cabbage and carrots, but do not mash. To prepare brine, take 2 tbsp per 1 liter of water. l. salt. Boil and cool. Place the cabbage tightly in a jar and fill with chilled brine.
Leave the cabbage for 2 days in a warm room without covering it with a lid (you can cover it with gauze). It is advisable to place the jar in a bowl, as the resulting juice will flow out. Pierce the cabbage daily with a wooden stick. After two days you can eat it, seasoned with onions and vegetable oil.
Bon appetit!
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