Cabbage, Village-Style Sauerkraut
Description
Winter preserve made at home. Country-style sauerkraut is rich in vitamin C, so it is recommended for absolutely everyone (especially in winter)! How to make country-style sauerkraut? 1. Remove the outer leaves from the cabbage, rinse if needed, cut in half, and remove the core. 2. Shred the cabbage with a sharp kitchen knife or a special cabbage knife. 3. Peel and rinse the carrots, grate them. 4. Dissolve the salt in cold water. 5. In an enameled basin or a large pot, layer cabbage, then a layer of carrots. Pour the brine over the layered vegetables and let stand for 40 minutes. 6. Pack the cabbage into clean jars without squeezing it or packing it down too tightly. 7. Do not cover the jars with lids; place them in a deep bowl and leave in a warm place for three days. Pour the liquid that runs from the jars back into the jars. 8. After fermentation (on the 4th–5th day), cover the jars with plastic lids and put them in a cold place. On the 10th day, country-style sauerkraut is ready to eat. The jars keep for up to a year in a cool place.