Sauerkraut with dill
Description
Homemade winter preserves. What makes preserving cabbage for winter so appealing? You can use it to make delicious borscht, and if you add a little vegetable oil and onion to this cabbage, you get a wholesome salad for your table. Read our simple sauerkraut with dill recipe here.
Instructions
- 1
Step 1
Simple recipe for sauerkraut with dill: 1. Remove any dirty outer leaves from the cabbage, rinse it, and shred it thinly.
- 2
Step 2
2. Salt our cabbage and mix so the salt is distributed evenly. Massage it a little, but don’t overdo it—if it gets too soft, it won’t taste good. Add dill seeds to the cabbage and mix everything again.
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Step 3
3. Transfer the cabbage into a container, pack it down firmly, cover with a plate, and place a weight on top. The cabbage should release enough juice to fully cover it.
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Step 4
4. Our cabbage should be stored for 3 days in a warm place; you can leave it in the kitchen. On the 2nd and 3rd days, open the cabbage and pierce the entire layer with a knife to release the gas that has built up. Skim off any foam that forms. Once the cabbage juice stops bubbling, around the 4th day, you can move the cabbage to a cold place. The cabbage is ready for winter storage! Give it a try—you’ll love it!