Hello dear readers and blog subscribers! Do you think that I usually make the last of the preparations? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that this falls in such a time period as October, or November, depending on where you live.
Without this treasure, you can’t cook a single one, or rich cabbage soup, which my whole family simply adores. Therefore, today I dedicate this article to pickling sauerkraut for the winter.
Choose any recipe you like and make this dish, because compared to other types of preparations, it is the simplest and fastest to prepare. Minimum effort, maximum pleasure from such work. And then you can not only make soup from it, but also use it in pies; I also really like to make bigus or fry it with potatoes.
This is my favorite version of cabbage, since it was prepared according to the GOST technology of those times, namely 1956, back then in the USSR. Probably every home has such recipes, so I have this old book that I treasure, this is how my mother and grandmother cook.
The most important thing is that this option does not require much time from you, and a lot of different products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, and without adding vinegar.
We will need:
- cabbage - 3 kg
- carrots - 300 g
- salt - 75 g
Cooking method:
1. Shred the cabbage by hand or on a special grater, depending on how much you are going to prepare.
2. Grate the carrots on a coarse grater.
Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider for yourself that 1 kg of cabbage equals 100 g of carrots. Salt is taken at 2 - 2.5 percent by weight of cabbage; 1 kg of cabbage will require 25 g.
Mix the shredded cabbage with salt and mash it well with your hands.
4. Once the cabbage has released its juice and started to shine, it’s time to mix it with the carrots.
5. Now transfer all the vegetable mass into the pan. Take a lid with a diameter smaller than the pan itself. Put it in plastic bag or bag and cover the cabbage with it.
6. Place a pressure on top of the plate or lid. Typically a three-liter jar of water is used.
7. In this form, the cabbage should stand for 3 days at room temperature.
Important! To make sauerkraut tasty, you need to release carbon dioxide with a wooden stick. That is, make punctures on the surface of the cabbage several times during the day. And most importantly, if you don't know why your cabbage tastes bitter, here's the solution, it's all because of this chemical process.
Therefore it is very important that the carbon dioxide escapes and ready dish It didn't taste bitter.
8. After three days, place the cabbage in a jar or jars. But remember that you must first stir the whole mass with your hands again so that the carbon dioxide is completely released.
Using a special funnel, pour into jars.
9. Fill the jars with the juice, or you can say brine, marinade that has separated.
10. Close nylon covers and put it in the refrigerator. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not become over-acidified.
This is such a simple and cool cooking option! Bon appetit!
Video: Cooking crispy and juicy sauerkraut at home
I found a similar cooking option in this video, so you can once again see live how and what is done. But, remember one more trick: if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Because if you transfer carrots, the cabbage will lose its crispness, will not be as crunchy and will become soft.
Recipe for quick sauerkraut in a jar
So light and one of best options pickling cabbage at home in a very quick and instant way. This, of course, does not take 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices to add variety and enhance flavors.
The secret and super trick here is that the brine will be prepared separately, but don’t be afraid there’s nothing difficult about it, everything is very simple and easy. Well, of course, as soon as the brine or marinade gets into the cabbage, the same phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).
We will need:
- cabbage - 2-3 kg per 1 three liter jar
- carrots - 2 pcs.
- Bay leaf- 2 pcs.
- salt - 4 tbsp
- dill seeds - optional
- pepper - to taste
Cooking method:
1. First of all, do the prep work of the vegetables. Wash the cabbage and carrots well.
Next, shred the cabbage or cut it with a knife, usually it looks like a thin strip, although I have seen other options for pickling with petals and pieces, but it seems to me that this is not appropriate if used for general use somewhere in the dishes, although anything is possible. It depends on what purpose you are making this blank for.
2. Next, grate the carrots using a grater or using a special attachment in a food processor.
3. Mix the cabbage with carrots, don’t be afraid to knead, the mass should be uniform so that the juice begins to appear.
It is in this that the cabbage will be fermented. Add allspice, bay leaf and dill seeds. The cabbage should lie quite tightly in the container. IN in this case The container used is 5 liter.
Important! Use only rock salt, coarsely ground, and not fine.
Stir the jar of water until the salt is completely dissolved. And then pour this solution over the cabbage. Since all vegetables must be completely covered with brine, make another identical jar of brine. Or you could take a 2-liter jar at once and add 4 tablespoons of salt and water into it.
6. Well, the water completely covered the cabbage. Take a lid or plate and place a weight on it, place a jar with plain water. The next day, after it has been kept warm for a day, fermentation will begin.
And then you will need to use a spoon or stick to push the cabbage apart and release the gas so that it does not become bitter. This needs to be done several times during the day. So all the days until the end of fermentation.
7. On the third day it will completely ferment and gases will no longer be released.
Important! I also forgot to say, place another one under any container, since during the fermentation process it will additionally begin to release its brine, which means that the liquid will increase and it will run.
8. Here’s another interesting one original version cooking, try it, very tasty! Store in a cool place in the refrigerator to prevent it from becoming sour and pungent.
Delicious sauerkraut in 3 liter jars for the winter
Do you want to make tender, juicy and crispy cabbage? Then here's this for you step by step description with a photo, just to help. The recipe is tried and true.
We will need:
- cabbage - 1 head 2 kg
- carrots - 2 pcs.
- salt - 2 heaped tbsp
- sugar - 1.5 tbsp
- water - 1.5 l
Cooking method:
1. First of all, cut the cabbage in half and remove the stalk. Chop very, very finely, at least try to cut it that way.
Important! If you take young cabbage, then the preparation will only be juicier and more tender. Because old cabbage tends to be tough.
Next, take carrots from the current harvest, not the old one, so that they are juicy. Carrots can be grated on a regular coarse grater, but in general it’s better to use a grater for Korean carrots so that it comes out thin. Mix the vegetables with your hands, squeezing the cabbage so that it releases its juice.
2. After this, take a 3 liter jar. And morning with the help of improvised means, such as a rolling pin))). So that there is a maximum of cabbage and carrots in the jar and a minimum of air.
3. Make a marinade or brine. Add 1.5 tbsp sugar and 2 tbsp salt to 1.5 liters of water. Stir with a spoon, or put a lid on the jar of water and stir until all the dry ingredients have dissolved.
4. Pour this mixture over the cabbage, just to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.
5. Therefore, take and speed up this process yourself, pierce it with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.
Do this procedure at least 3-4 times a day. As soon as the bubbles appear, pierce it immediately))). After three days, close the lid and place in a cool place.
6. This is such a nice cabbage, then you can season it with vegetable oil and onions, and use dill as a decoration. Bon appetit!
Sauerkraut with apples
Well, this option, just a hero, so to speak, immediately brings to mind our Rus' and my great-grandmother’s stove. The cabbage will be fermented in a Russian barrel, like in the good old Slavic days, and even with apples.
We will need:
- cabbage - almost 20 kg
- Antonovka or Bogatyr apples - 2 kg
- carrots - 1.5 kg
- salt - 70 g per 3 kg of cabbage
Cooking method:
1. Finely chop the cabbage, cut the carrots into strips or grate. Then in deep container mix everything and add salt, mash well to release the juice. Next, place it in a barrel.
2. Next, cut the apples into thin slices. Stir gently to avoid damaging the fruit.
Important! Before slicing apples, wash them well and remove the cores.
3. Then cover with a lid and put a stone or something like that.
4. Leave in a warm place, after a while you will see bubbles, this is how it should be.
Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, then bad smell and aroma, and therefore taste.
5. To do this, remove the pressure and pierce the cabbage with a stick.
After three days, put the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum-yum, simply delicious! The longer it stands, the better it will ferment.
Cabbage, pickled with heads of cabbage
Impressed? When I first tried this thing, I said “cool!” This is Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for it to be ready. Then from such whole cabbage Stuffed cabbage rolls are prepared; in Serbia they are called sarma.
As they say, live and learn, and that’s true))). For 20 kg of cabbage, take approximately 1.5 kg of salt. Carrots are not used in this form.
We will need:
- cabbage - 12 kg
- non-iodized salt - 800 g
Cooking method:
1. Wash the cabbage well, remove any bad dirty leaves.
2. Cut out the stalks. Take a head of cabbage and use a knife to cut this place as shown.
3. Hold the knife slightly at an angle to make a pyramid-shaped cut. You will not remove the entire stalk, just the top.
4. Place the head of cabbage in a tank or large pan and fill the cut area with salt. Do this with all the heads of cabbage. And leave them like this until tomorrow, until the next day.
5. After this time, the salt will change a little, it will absorb cabbage moisture.
6. Now cut the cabbage in half and place it in a bowl or pan. For 10 kg of cabbage, take 0.5 kg of salt, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine; fill the container with water (5 l). Place a weight (5 kg) on top and let it stand for a couple of days (2 days) in a warm place.
Interesting! You can put a few apples in there too.
7. During this time, gurgling will begin in the pan and it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation occurs more actively. Next, place the cabbage again in the same poured brine and apply pressure. This procedure is done once a day. It will be completely ready in 2 weeks.
8. Store it in the cellar and you will need to eat it before spring.
Bonus: Sauerkraut with beets
Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, just fantastically beautiful and awesome:
I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but you will need to remove the air from them, special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.
Have fun and delicious discoveries! See you all! Bye bye!
The main conditions for a deliciously prepared fresh cabbage preparation are:
- choosing late-ripening cabbage varieties, since their sugar content is twice as high as mid-ripening varieties, which significantly improves the fermentation or fermentation process
- thorough processing of the head of cabbage before use, which consists of removing green leaves and contaminated areas;
- the head of cabbage should be of medium size and even in shape;
- the fermentation container should be wide due to maximum contact with air for better fermentation;
- The stalk should not be used in pickling: it accumulates nitrates and other harmful substances.
Selecting a container for pickling
The ideal container for sauerkraut would be any wooden container: a trough, barrel, tub or vat.
Since ancient times, wooden containers for pickles were made from oak or linden wood.
The tannins contained in oak bark will not only preserve the original taste of the vegetable, but also significantly improve it.
Linden is also ideal for pickling, since its wood has excellent antimicrobial properties and does not change taste qualities finished product.
The use of coniferous wood is prohibited: the resin will spoil the taste of cabbage and give it an unpleasant aftertaste.
If the barrels remain empty for a long period, then they should be doused with boiling water or treated with an alkaline solution (water and soda).
It is also possible to fumigate with sulfur, but this processing method requires patience and careful preparation. It is enough to fill a new container with water and leave it for 10-20 days, periodically replacing the settled water with fresh water.
Modern housewives often face difficulties when finding wooden containers. In this case, use wide pans or sterilized glass jars different volumes.
Cabbage cutting options
For cooking according to the classic recipe, cabbage is cut into longitudinal bars, thin strips, chopped into large pieces, squares or triangles. How smaller pieces cabbage, the faster it will be ready.
However, for more rich taste should be prepared large pieces. First, cut the stalk with a sharp knife, and then divide the head of cabbage into four equal parts.
Culinary experts advise making transverse cuts, as this will allow the cabbage not to lose attractive appearance when slicing.
For stripes optimal size- 2-4 cm, and for pieces - 4-6 cm in diameter. When chopping, hold the head of cabbage firmly against the cutting surface to prevent the knife from slipping and causing injury.
Classic recipe
This recipe is quite labor-intensive and will take a significant amount of time. It is necessary to prepare the following products in advance:
Shred or chop the cabbage and carrots into equal pieces. In pre-prepared tubs, cooked vegetables are placed in layers in 4-5 steps.
Before placing cabbage in wooden containers, you should thoroughly mash it with salt. manually. In this case, the secretion of juice will be more active. Wait until the salt grains completely dissolve in the juice.
Place chopped carrots between layers. If desired, add to wooden container Antonovka apples, pepper, coriander, onion etc.
When fermenting according to the classic recipe, sometimes rows of chopped or shredded cabbage are placed in halves of heads of cabbage.
When you fill the wooden container to the top, cover the last layer cabbage leaves and a piece of cloth. Place any heavy load on the fabric: a stone, a jar of water, a filled pan, etc.
The load will help the cabbage-carrot mass to settle and become covered with the resulting marinade. It is worth increasing the weight of the load if the brine has not risen above the level of the cabbage.
An important factor during the fermentation process is the temperature of the room in which the container is stored. Optimal temperature- 19-24 degrees.
At this temperature, fermentation can last about 7 days. After a couple of days, the first signs of fermentation begin to appear - bubbles or foam. You should pierce the cabbage with a birch stake to the bottom every two days to release excess gases.
If the workpiece stops active foaming, then the wooden circle, fabric, weight is removed and new cabbage leaves are placed on the surface of the wooden container.
One of the main signs of properly cooked cabbage is a white, yellowish or amber color and a pleasant smell. The consistency of the brine varies from cloudy to light transparent.
The barrel of cabbage should be placed in a cool room, the load should be reduced and stored at a temperature of no more than +6 degrees. During storage, it is necessary to ensure that the brine constantly covers it.
Mold may appear on the surface, which is carefully removed, and the wooden circle, weight and gauze are washed with boiling water from time to time.
The most important thing is careful adherence to technology and choice quality ingredients. To maximize the taste of sauerkraut, you should serve it with meat and fish dishes, having filled vegetable oil High Quality.
Almost every housewife prepares vegetables in the fall. Particularly popular White cabbage. It can be served as a separate dish, and as a side dish. There are many recipes for keeping sauerkraut tasty and juicy for the winter.
Sauerkraut for the winter - a classic recipe
An ancient preparation that our mothers and grandmothers made for the winter. Springy cabbage with a crunch will become your family's favorite dish.
Ingredients:
- white cabbage – 1.2 kg;
- carrots – 400 g;
- table salt – 55 g.
Preparation:
- Separate the top 2-3 leaves from the head of cabbage and chop the rest into thin strips. Pour into an enamel bowl.
- Rinse the carrots in cool water, peel, grate, and place in a container with the cabbage.
- Gently stir vegetables with salt.
- Rinse the enamel container warm water. Pour in the chopped vegetables and tamp with a wooden pestle for 11-13 minutes until cabbage juice forms.
- Press on top with a wide plate. Put down the oppression. Place in a dark place to begin fermentation.
- Every day, remove the pressure and pierce the cabbage with a long knitting needle. Fermentation takes 6 – 8 days.
- Rearrange pickled vegetables in voluminous pots that are placed in the basement or glacier.
Recipe in brine with vinegar
This delicious spicy dish is perfect for fans of spicy snacks.
Ingredients:
- white cabbage – 1.3 kg;
- carrots – 330 g;
- water – 1 l;
- garlic – 4 cloves;
- granulated sugar – 95 g;
- salt – 3 tablespoons;
- vegetable oil – 90 g;
- apple cider vinegar – 90 g;
- pepper – 4 peas;
- bay leaf - 2 pieces.
Preparation:
- To make brine liquid, heat water. Stir in butter, salt, sugar, bay, pepper.
- Chop the cabbage into thin strips 3–5 cm long.
- Rinse the carrots with a stream of warm water and chop.
- Stir cabbage with carrots. Mash until juice drops appear.
- Remove the husks from the garlic and chop into thin squares.
- Add garlic and vinegar to the cooled brine. Bring it to a boil.
- Place the vegetables in a glass container and pour boiling brine over them.
- Place the jar in a dark place for 25 – 27 hours.
Serve the finished dish with mashed potatoes or meat cutlets.
Instant hot sauerkraut
Sometimes there is no time to wait for cabbage to ferment. Hot way preparation allows you to enjoy a crispy side dish in the near future.
Ingredients:
- white cabbage – 2.6 kg;
- carrots – 350 g;
- water – 1.4 l;
- granulated sugar – 2 tablespoons;
- salt – 2 tablespoons.
Preparation:
- Remove the outer leaves from the head of cabbage and chop into thin strips.
- Wash the carrots, peel them, chop them into long thin bars.
- Stir cabbage and carrots in a bowl. Place in a clean enamel container.
- Heat water, add salt and sugar.
- Pour the prepared hot brine over the cabbage. Place a plastic or wood oppression and place the container in a shaded place for 18–21 hours.
It is believed that sauerkraut is very useful, namely:
Rules for making sauerkraut
It is advisable to choose cabbage late varieties, due to lack of availability, use the medium-late one. Early cabbage it will not be possible to ferment according to all the rules, since it has loose heads and leaves with a bright, green. This cabbage does not have enough sugar, so the fermentation processes are significantly slowed down.
If the housewife decides to add carrots to cabbage, she must adhere to the rule: carrots should be approximately 3% of all components of the dish.
If you need to ferment 1 kg of cabbage, then only 30 g of carrots will be needed. Salt should be coarse. It should be remembered that iodized is not suitable.
To make the dish more healthy, you can use sea salt, however, you should check that it is not iodized.
This information can be seen on the packaging.
Many people practice using a variety of additives for taste and benefit: cumin, beets, and bay leaves, which give cabbage a special fragrant aroma.
Recipe for sauerkraut for the winter
This recipe is for making crispy sauerkraut.
Required:
- white cabbage - usually one large fork weighs 3-4 kg;
- carrots - 4-5 pieces, if they are medium in size. Juicy ones are often chosen;
- salt - three full, but without top, tablespoons;
- dill seeds - 1-2 tablespoons, add to taste. You will need dill with umbrellas, which is enough when creating closures for the winter.
The cabbage is thoroughly washed and carefully cleared of the top, dirty or rotten leaves. You can shred it with an ordinary knife; if possible, use a special shredder.
Some housewives prefer to grate it using a Berner grater; in this case, it is possible to adjust the width of the future sauerkraut, making it thick, medium or very thin.
After shredding, the cabbage is carefully placed in a previously prepared, clean, enamel basin; a large saucepan will do.
It must be remembered that aluminum cookware It is prohibited to use cabbage for pickling. In the container, they begin to knead it with their hands, gradually adding salt in small portions. Soon the cabbage should begin to release juice, then you need to leave it to salt for 1-2 hours.
Dill seeds should be washed well, finely chopped and also sprinkled on the cabbage. All ingredients are mixed using grinding movements.
After making sure that all the ingredients are mixed well enough, the housewife can put the cabbage into jars.
Each time you need to compact it tightly so that the cabbage is not higher than the shoulders of the jar. It is necessary to leave room for the brine, which will quickly begin to separate.
After placing all the ingredients in the jars, it is necessary, if possible, to place them not on flat, but on dishes with indentations.
Such actions are necessary if there is a risk of brine leakage. The jar is left to ferment for 2-3 days.
The exact time required to prepare cabbage that tastes optimal is calculated depending on the overall temperature in the apartment. When leaving jars of cabbage to ferment, do not cover them with a lid.
The readiness of the cabbage can be determined if it has noticeably turned white and the juice has stopped releasing. Jars of salted cabbage are covered with plastic lids.
They can be placed in the refrigerator and in the cellar. Many people prefer to immediately consume the first jar as food in order to take a sample from the closure.
Whole heads of cabbage for the winter
Cabbage can be fermented not only by cutting it into small slices, but also by whole heads of cabbage.
Especially large ones, those that exceed 18 cm in diameter, are cut into several parts.
This type of cabbage requires large diameter dishes. The product is laid in layers, alternating large pieces with finely chopped cabbage. All layers must be compacted well. For 10 kg of cabbage you need 300 g of salt.
Some people prefer to harvest large heads of cabbage without adding small cabbage. For preparation, you will need a capacious barrel, on the bottom of which cabbage leaves are laid out without gaps. The heads of cabbage are not stacked to the top, covered with large leaves.
The heads of cabbage need to be watered with brine until it covers the very top layer. Standard recipe The brine is simple: you need to mix 10 liters of water with 800 g of salt.
Sauerkraut without salt
Raw foodists prefer to make their food as healthy as possible, so they try not to add salt to the seals. To prepare 2 heads of cabbage you need 700-800 g of carrots.
It is recommended to add ½ tsp to the dish. ground pepper, Korean or chili is considered the most suitable. You will need dry ground paprika, 60g is enough.
Cabbage is chopped coarsely, carrots are usually cut into slices. The ingredients are placed in a bowl, seasoning is added, no need to mash.
You need to take three-liter jars, place cabbage in them and crush with a wooden masher until firm. There should be 10 cm left to the neck. The cabbage is poured clean water until the leaves are completely covered with it.
A load is placed on the cabbage in the form plastic bottles with water. Every two hours the product is pressed down with a weight until excess carbon dioxide is released. After 2 days, the cabbage is ready to eat or put in the cellar or refrigerator.
Sauerkraut, prepared in any way, can only bring benefits. If you correctly measure the quantities of all ingredients and follow the cooking technology, this dish will delight your family all winter.
Sauerkraut- just the mention of it will probably make your mouth water. Well, who doesn’t love juicy, crispy, snow-white cabbage with aromatic sunflower oil and a green onion? Good as an appetizer, excellent with boiled potatoes and suitable for filling a pie. In general, sauerkraut for the winter is the preparation that most housewives make. Moreover, today it is not at all necessary to salt it in huge barrels. It is enough to have a three-liter jar and good recipe at hand.
Sauerkraut - classic recipe
Nowadays, if you make a request on the Internet for how to salt cabbage, you will receive a million tips on cutting, salting, adding all sorts of ingredients, including vinegar and Korean gadgets. All this will most likely have little to do with real cabbage fermented - that which is obtained only as a result of lactic fermentation, or pickling. Everything else related to vinegar is not sauerkraut, although it is common and popular. We'll tell you how to make cabbage in Korean below. But true Russian cabbage is made without adding vinegar - this is the law!
So, what is sauerkraut - a classic recipe.
Of course, you can ferment cabbage at any time of the year; it is always on sale. But mass salting in Rus' always began in late autumn, when the harvesting of this late vegetable was completed, and white cabbage (this is what we are talking about) gained the necessary sweetness, juiciness, and amazing elasticity of the huge white-sided heads of cabbage.
To ensure good cabbage, do not take unripe and small heads of cabbage. The larger the head of cabbage, the more ripe and juicy it is.
We make the calculation based on the availability of 10 kg of cabbage (you can reduce the amount by half or three times in proportion to all ingredients).
So, let's prepare:
- 10 kg cabbage;
- 200 g coarse salt;
- half a kilo of carrots.
Important! Shredding cabbage for the winter in villages was not just a tradition, but a kind of ritual. For this need, thrifty housewives had a special shredding board with a blade-slot in the middle, on which they quickly shredded mountains of cabbage. Setting the blade meant a lot: if you chop it very thin, the cabbage will be beautiful, juicy, and presentable. It is sold in markets where the question long-term storage not worth it. But if you plan to store the product longer, then you should not cut it too thin - it will quickly oxidize. And overly thick strips are also not good - compacted, wide-cut cabbage will not be salted well. Ideally - 3 mm wide or a little more.
Progress:
- Remove the top green and damaged leaves from the heads of cabbage.
- We cut it into 4 parts, cutting out the stump; it is not needed.
- The cutting is done strictly across the growth of the leaves, placing the quarter on its side.
- We clean the carrots and grate them on the coarsest grater (not Korean, but regular).
- On a large table, place an alternate layer of cabbage, sprinkle with carrots and sprinkle coarse salt. Important! It is better to do this on the table and with the entire volume of products at once. In this case, the salt and carrots will be distributed evenly. In addition, on the table it is convenient to stir and rub the cabbage with your hands so that it releases juice faster. Don't be afraid to crush it when proper preparation you will still have crispy cabbage.
- Place the slightly grated cabbage in a 12-liter bucket. You can take a 10-liter bottle, but juice may spill out of it during fermentation. To ensure everything fits, compact the cabbage, adding each new layer.
- Place a plate or flat lid upside down on top of the cabbage and put pressure on it. Previously, the oppression was a large stone, today you can fill a three-liter jar with water.
- Let it sit for five days in a warm place while fermentation occurs.
Loading...