Description
It is possible that this way to sour cabbage will seem exotic. Where I live, juniper and as a result, juniper berries, a dime a dozen. Make based on them, in particular, and salting and pickling. It is important to choose ripe juniper berries. They are dark Burgundy, with a slight whitish bloom. Cabbage turns out to be extremely crisp, with a slight kick and a slight wood aroma.
Ingredients
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Cabbage
1 piece
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Garlic
2 tooth
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Salt
1 handful
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Carrots
1 piece
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Juniper
40 piece
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Allspice
Cooking
Slice thin the cabbage, grate or chop in a food processor carrot. Rinse the juniper berries. The garlic through a press or very finely chopped
Put layers of cabbage, carrots, salt, juniper berries, garlic, pepper. When the capacity is filled, remember, and grind the content (usually it's my beloved husband Victor). By the time the cabbage let the juice out.
Further under oppression for 3 days in a warm place. Advance warning: the smell in the period of fermentation is one!) Very sharp. We cabbage "moved" to the bathroom. Then send the cabbage in the cold. In my case, the coldest place - fridge)
You can taste wine in a couple of days. But, better wait. 10 days, no less. Believe me, the cabbage is standing, it will be much tastier) Bon appetit!
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