Preparation of sauerkraut

Preparation of sauerkraut

Preparation of sauerkraut does not require any special culinary talents. To prepare sauerkraut, we take:

• 5 kg of white cabbage of late varieties


• 4 large carrots


• 3 tablespoons salt (only not iodized!)

Cabbage and dry it with a paper towel. Each head is cut into four parts, and then subtly shredded. Carrots mine, clean, peeled carrots rinse and three on a large grater.

Take a plastic bowl or pan and put inher three or four large handfuls of chopped cabbage. Sprinkle cabbage with salt and mix well and grate with salt to make juice appear. Together with the salt, you can add a little spices, for example, fennel seeds or cumin.

Add a bit of grated carrot to the cabbage, moreonce mixed and tamped (this is convenient to do with a rolling pin or a wooden crib for making mashed potatoes). In the same way, we add a few more servings of cabbage, carrots and salt. When we compact the cabbage, we watch that as much juice as possible in the groove from the rolling pin.

When we laid out all the cabbage, my hands andwith clean hands, press it as hard as possible, so that it is completely covered with the precipitated juice. Cover the cabbage with a plate, and put oppression on top. Side of the plate we insert a wooden rolling pin to let out the gases, and leave the cabbage to wander at room temperature.

When cabbage wanders, several times a daypierce it with a long knife, a clean knitting needle or a rolling pin, so that gas bubbles stand out. This is done so that the cabbage does not turn out to be bitter. Punching cabbage, you need to get to the bottom of the bowl or pot.

Usually it takes aboutthree days. When the cabbage is ready, the brine will lighten and fall off, the foam will disappear. We put the cabbage into clean jars and store it in the refrigerator, closing it with a polyethylene lid.

Bon Appetit!