Description
Sauerkraut this recipe turns out very tasty and crispy. This recipe is very simple.
Ingredients
-
Cabbage
3 kg
-
Carrots
1 piece
-
Salt
-
Black pepper
10 piece
-
Bay leaf
3 piece
Cooking
Shinkuem cabbage
RUB the carrots on a coarse grater or the grater for Korean carrot (as you like)
Fold the cabbage and carrots in a large bowl and carefully (do not knead) to mix the ingredients.
Add salt. I pour so much salt to the mix of vegetables was delicious of salt (important, do not perezalit). Add black peppercorns and Bay leaf. And gently (not crease) toss the vegetables. For the cabbage, you can add caraway seeds, fennel seeds, bell pepper, apples, cranberries. I added only salt.
Take the pure (I-liter) jar. And trambeam cabbage. Cabbage will allocate juice. I clean hand (fist) held a cabbage in the Bank to cabbage juice was covered with whole cabbage.
When all the cabbage trambeam in a jar, then the jar of cabbage put into the bowl. In order to juice (a juice can be over the top) does not spill on the table. So, as in the photo.
And now the secret of fermentation - we have to release from the cabbage air. Several times a day it is necessary to pierce. I am popping a long knife, thus it will be seen as a large amount of bubbles - gases (if this is not done, the Kale will turn bitter). But the more you do, the tastier it will.
On the third day pickle brightens and decreases and also goes foam. The cabbage is ready. I made sauerkraut Friday, and on Sunday we already ate it. Cook with love!!!
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