Sauerkraut for Winter
Description
A simple preservation recipe. Store the cabbage in a cool place; it cannot be kept warm, or it will keep fermenting. It keeps very well in a cellar under nylon lids in its own juice, with salt acting as the preservative. Serve the cabbage with onion and herbs, dressed with vegetable oil. You can also use it for stews, pies, and vareniki. Serve at the table or keep it in the pantry.
Instructions
- 1
Step 1
Prepare the vegetables, salt, dill, and a large pot.
- 2
Step 2
Wash the cabbage and remove the outer leaves. Shred thinly with a knife or a shredder.
- 3
Step 3
Peel the carrots and grate on a coarse grater.
- 4
Step 4
Take a large pot and mix the cabbage with the carrots, dill, and salt in it. Knead the cabbage with your hands or any convenient tool; I use a rolling pin so it releases its juice.
- 5
Step 5
Cover with a plate and place a weight on top (I use a 1-liter jar filled with water). Leave the pot in a warm place for 3–4 days to ferment. Periodically lift the plate and poke the cabbage with a skewer to release the gas.
- 6
Step 6
My cabbage was kept by the stove, so it was already ready after 3 days.
- 7
Step 7
Pack the cabbage into clean jars.
- 8
Step 8
Pack down firmly so that brine covers the top of the cabbage. Cover with nylon lids and place in a cool spot—a cellar or refrigerator. Store all winter long.
- 9
Step 9
Happy preserving!