Sauerkraut – a detailed recipe for cooking. Share with друзьями: 
Time: 15min plus fermentation time Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.3 kg shredded white cabbage
- 3 tbsp. l fermentation salts
- 1 tbsp. l juniper berries
- 2 tsp cumin seeds
- 1 liter water in a sterilized glass jar
Recipes with similar ingredients: white cabbage, juniper berries, caraway seeds
Recipe preparation:
- In a large bowl, carefully mix the cabbage with salt, juniper and caraway seeds. If mixing with your hands, make sure before starting work that they are very clean. Let stand 10 min
- Put the cabbage mixture in a large plastic food container. Put a lid on top, smaller than the container and place a jar of water on top of the lid. Put the container in cold place (18-21 ° C) at night. In a day, the cabbage will give out enough fluid to completely cover it. Bank is needed in as a load, so that the cabbage is immersed in a liquid and not interacted with air. Stick cabbage every day in within 1-2 weeks, in order to release carbon dioxide, with Necessarily removing foam from the surface. Transfer to airtight container and store in the refrigerator for up to 6 months. Exit: 2.5 l
