Description
A wonderful recipe for making sauerkraut! Ready for 3 days, no hassle with the yoke, cabbage leavens from banks, well-kept and not perkiset. Good for a snack on the festive table, and every day as a source of vitamins) Recipe I borrowed from the book "Best recipes of home canning". Many years Kvasha this recipe and made minor changes.
Ingredients
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Cabbage
3 kg
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Carrots
2 piece
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Cumin
1 Tbsp
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Cranberry
100 g
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Salt
2 Tbsp
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Water
1 cup
Cooking
Finely shred the cabbage.
Cut into thin wedges carrots.
Mix ingredients in a large bowl for mixing.
Add thyme and cranberries and mix.
Tightly fill with a mixture of 3-liter jar. On top sprinkle salt and pour clean cold water.
Jar cover with gauze, put on a plate and leave in the room for 3 days. During this time the cabbage will "flow" (because the Bank is on the plate).
After 3 days the gauze is removed, tamping the cabbage, add the cabbage to the top. Put into the refrigerator for storage. Cabbage is preserved perfectly and not percoset) Bon appetit!
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