Anthem to sauerkraut

Sauerkraut – the coolest snack: and it is not a shame to expose and will gobble up – it is not a pity.



That's all what I wanted to tell about today's Saturday when I with matchmakers made sour all day cabbage

PS - No, not all! At the request of girls I add the recipe!

To pour a cup of the carrots crushed on the food processor or chopped manually into a basin of the chopped cabbage (2 kg) + 2 tablespoons of salt with the small hill + 1 tablespoon of sugar + caraway seeds + fennel + is sensitive allspice + black peas pepper. To shift everything in a big emkst for fermentation, having added purely washed green apples (about 2 big or 3 small apples on a basin. Clean (it is better men's) hands properly to mix, trample down everything fists all weight. To cover with cabbage leaves. Several days to make sour cabbage under heavy oppression at the room temperature, from time to time piercing cabbage to the bottom a clean wooden thin, but strong stick, helping to leave excess gases. In 4-5 days to spread out cabbage on banks and to store in other convenient capacity in the cold place.