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.

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:

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.

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.

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.

You can also find recipes on OBOZ.UA:

• Sauerkraut in its own juice
• Sauerkraut "Petal"
• Sauerkraut in brine