Sauerkraut with carrot.
10 kg (22 lb) cabbage, cored and shredded.
5 tsp sugar.
200 g (7 oz) canning salt.
750 g (1,7 lb) carrot, grated.
1. Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain, remove the core.
2. Shred cabbage and put in a large container, thoroughly mix with salt. Let the salted cabbage stand for several minutes to wilt slightly. Add grated carrot.
3. Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface.
4. Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that just fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
5. Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72
degrees is best for fermenting cabbage. Fermentation is usually completed in 5 weeks.
Fully fermented sauerkraut may be kept tightly covered in the refrigerator for several months.
1. Summer cabbage will go soft. Never take it to make Sauerkraut!
2. Start to make Sauerkraut always on "new moon", 3 - 4 day of new moon.
3. Slat must be: canning salt, (without iodine).
4. Not forget to stick cabbage during fermentation. Cabbage always must be covered with juice.
5. Press cabbage. Keep in the refrigerator, undo Cargo and covered.
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