Taste the cabbage when adding salt. If the quince is sweet, you may need a little more salt.
Main Ingredient: Vegetables / Cabbage / Fruit / Quince
Dish: Blanks / Pickling
- White cabbage - 1.2 Kilograms (autumn varieties)
- Quince - 1/2 Piece (large)
- Carrots - 120 Grams
- Salt - 1 tbsp. spoon (with a slide)
- Sugar - 0.3 Art. spoons
How to cook "Sauerkraut with quince"
Prepare the required ingredients.
Cut the cabbage into thin strips. Transfer to a deep bowl.
Grate the carrots on a coarse grater, add to the cabbage.
Cut the quince and remove the seed capsule.
Grate the quince on a coarse grater. Add to a bowl of cabbage.
Salt, add sugar and rub well with your hands. The cabbage should release juice and become moist.
Transfer the cabbage to a clean, dry jar. Tamp, cover with wax paper or gauze. Leave at room temperature for 3 days. During the specified time, pierce the cabbage 2-3 times every day. After three days, close the cabbage with a nylon lid and put it in the refrigerator.
Serve the cabbage with vegetable oil and green onions. Enjoy your meal!