A new way to ferment large quantities of cabbage using a drill

This method is great for quickly preparing a large amount of cabbage for sourdough. An unusual method, thanks to the use of a drill, will greatly facilitate the preparation of the pumpkin. The fermentation will take place in a barrel, in whole cabbages without cutting, which will give the cabbage, at the end of cooking, a truly unique taste.

Required:

Cabbage;
Bell pepper;
Salt;
Sharp knife;
Drill;
Cutting board.

Fermenting cabbage in a new way using a drill

Rinse the vegetable with water, remove the outer wilted leaves and cut off the hard core with a knife. This will take a long time, but it is an important point.

Take a feather blade, you can make it from an old knife.

Fix it in a drill and drill through the middle of the head of cabbage.

You will get a shallow hole about 5-8 cm deep, into which pour salt to the top.

In the future, use the formula to calculate salt per amount of vegetables - approximately 2-3% of the volume.

For fermentation you will also need bell peppers, they give a special taste. Wash them and remove stems and seeds.

Place the prepared cabbage with salt, holes up, into clean barrels.

If holes form, cut the head of cabbage in half or into quarters and place it that way. Mix the peppers with the cabbage.

When the container is completely filled, place a wire rack on it, press firmly and fill it to the brim with clean water. Place the barrel in a heated room for two days.

When the fermentation process begins, move the container to a cool room. Cabbage is ready to eat after 30 days.

This unusual method allows you to ferment cabbage in large quantities and use it for any purpose. You can chop it, lay it on top of the meat in large pieces and cook it over a fire.