How to deliciously ferment late cabbage: the most successful recipe
During a period of vitamin deficiency, sauerkraut should be added to your diet. It is very nutritious and has a good effect on the body. Besides, it is delicious to eat instead of various salads with mayonnaise dressings.
The idea of cooking sauerkraut was published on the Instgaram page of food blogger Lyubov with the nickname kachmar_liuba . You can eat this cabbage in a week.
How to ferment late cabbage
Source: Screenshot of a post on the page of food blogger Lyuba with the nickname kachmar_liuba on Instgaram
Ingredients:
- 20 kg chopped cabbage of the late variety
- 1-2 kg of grated carrots
- 500 g of salt (25 g per 1 kg of cabbage)
- 200 g of sugar (10 g per 1 kg of cabbage)
- cumin
Method of preparation:
Cabbage for cooking
Source: agronews.ua
1. Wash the jars well.
2. Pour a portion of cabbage into a large bowl.
3. Add carrots, salt, sugar and cumin, according to the amount of cabbage.
Carrots for cooking
Source: pixabay.com
4. Rub well with your hands until the juice is released.
5. Fill the cabbage tightly into the jars, tamping well with your hands.
6. Then put the nylon lid inside, thus sealing our cabbage.
7. Next, put the jars in a bowl so that the liquid does not spread during fermentation.
Putting sauerkraut in a jar
Source: depositphotos.com
8. Leave in a warm place for 7-10 days.
9. Every day, pierce each jar to the bottom to release air.
10. In about a week, the cabbage will be ready to eat.
11. Close the lids on top and take it to the basement or put it in the refrigerator.
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