Cabbage: Can be used for pickling any juiciness of cabbage without green leaves. Or green leaves need to be cut. In the photo is white cabbage, which I only slightly washed and dried. At the final photo cabbage from a previous ferment, dry and absolutely hideous with green leaves initially, juicy and tasty after fermentation.

Carrots: a lot of carrots can vary to your liking, but juicy carrot with the cabbage dry up for a lack of juice. Carrots, grated on "Korean" grater in my opinion turns out the most successful in sauerkraut. In the absence of such float, you can use standard large grater. First, I always RUB the carrots.

There are many devices for shredding cabbage. I like to cut cabbage broad knife type of "hatchet", you can use a special Board for shredding or a peeler. If You shred the cabbage with a knife, cut the cabbage into 2 or 4 pieces depending on size, remove the stalk below the leaves of the cabbage from falling apart. I have a head weighing about 2 kg. I cut in half. With one hand squeeze the cabbage to the Board, and the other ruble.

Chopped cabbage folded in a bowl with carrots and pomahat cabbage and carrots to release the juice. Add salt and sugar.

In order to measure the right amount of sugar and salt can be purchased such uncomplicated gadgets or use a measuring Cup from the children's cough syrup, etc. teaspoon corresponds to 5 ml, 15 ml. dining room Or to take spoons.

Mash and stir everything again. See how juicy was the cabbage.

Banks: In my opinion the most convenient for this cabbage cans of 1l. the Bank must be clean. It is possible to ferment cabbage in a 3 liter jar, but think about whether Your fridge has enough storage space in a few days. And every time to get/remove the 3 liter jar is a bit more complicated than a liter. And so, it's up. So, the amount of ingredients plump rammed into one quart jar. Top immediately stood out the juice. For dry cabbage juice can be initially a little less. Don't worry, just tightly tamp the cabbage with the carrots in the jar.

After some time, the cabbage will ferment. In order for the cabbage not choked several times in the day to pierce a wooden stick the cabbage in few places to the bottom. I for these purposes use the handle of a silicone spatula. Oh, and be sure to put the jar of sauerkraut into a bowl or plate in case the juice from the banks will want to escape.

That's the way pierce the cabbage.

Cover the jar with a clean cloth and put in a warm place. After a couple of days you can start to taste the cabbage. When the cabbage is the desired degree of ferment, close the jar tightly with a lid and swap it in the fridge. In the fridge, the cabbage will be to slowly walk and gain adrenocot for a long time but it is usually not delayed. I when the temperature in the apartment +29° cabbage ready in 1.5 days.

For the simple salad of pickled cabbage finely chop any favorite onion. Perfect green bow.

Favorite add vegetable oil and onions to the sauerkraut, stir, and serve what your heart desires. This sauerkraut is great for making soups and use as a filling for pies and other wonderful dishes. Bon appetit!