I absolutely love this recipe! There is no need to fiddle with large containers, with a load.. It is much easier and no less tasty to ferment cabbage in jars. The cabbage turns out to be crispy, sweet and sour in taste. I recommend taking note of my recipe. Delicious preparations and bon appetit!
Main Ingredient: Vegetables / Cabbage
Dish: Blanks / Fermentation / Sour
Geography of cuisine: Russian cuisine
- White cabbage - 1 Kilogram
- Salt - 3.5 Teaspoons
- Water - 180 Milliliters
Number of Servings: 10
How to cook "Sauerkraut for one, two, three"
Chop the cabbage finely.
Send the cabbage to a large container and lightly brush with your hands, sprinkle with salt and let sit for 5 minutes.
Tamp the cabbage into a clean, dry jar, wringing it out beforehand.
Leave some space in the jar and add the brine (water mixed with the cabbage juice that has come out). Close the jar with a lid and leave for 7 days at room temperature. For the first 2-3 days, make sure that the cabbage is completely covered with liquid, otherwise add water. After a while, transfer the jars to a cool place.