Description
I want to share my recipe for sourdough cabbage. It's a little different from the classic recipe, when I ferment cabbage in the bottom of the dish put on rye bread, it gives the product its special flavor. Hope You like it.
Ingredients
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2500 g
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250 g
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25 g
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8 g
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100 g
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8 g
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Cooking
Remove sprouts from the stalk. Proceed to shred the cabbage broad knife, or other way. (On a special grater or in a food processor.) Salt, add sugar.
RUB the carrots on a grater.
Abenaim and cabbage with carrots.
On the bottom of the dish spread the bread and cover with cabbage leaves. Put the greens.
We shift our billet in a pan (you can use an enamel, glass or wooden bowls) And put under pressure. Remove, where she can not hurt us. Cabbage will quasits 3 days at room temperature. Do not forget times a day to pierce the cabbage that went out the gases formed during fermentation.
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