Kryzhalki is a versatile and interesting dish that can be a real find for those who want to please their loved ones with an original treat. This is not only a delicious dish, but also a kind of culinary puzzle, where each ingredient plays an important role and creates a harmonious flavor.
Kryzhalki is a pickled cabbage in the form of the upper leaves of the bob with large veins
.
The peculiarity of pickling is in a greater amount of time. It takes about a month for the brine to penetrate inside each leaf.
Let’s prepare together a new dish – Kryzhalki.
Ingredients:
- cabbage – 1 kg;
- salt – 20 g;
- carrots – 100 g;
- black pepper peas – 15 pcs;
- bay leaf – 1 pc.
- for kryzhalki per liter of water 40 grams of salt.
Cooking kryzhalka:
Shinkuem cabbage with a special grater or knife. In advance, you need to cut off the top layer of cabbage, where the leaves have not so large veins.
Put the shredded cabbage in a large bowl. Pour salt into the cabbage, taking into account its amount. If the apartment is cold enough, the amount of salt should be reduced to 12-15 grams.
Stir the cabbage from bottom to top until the juice is released and knead it slightly. Put cabbage in layers in a separate container, each layer sprinkle with carrots.
Cover the top of the cabbage with previously cut leaves, and then put the oppression
.
Leave the cabbage to ferment for 10 days at a temperature of 18 degrees C.
Kryzhalki, that is, the leaves cut from the surface of the cabbage, put in a deep pot and pour salted water. For 1 liter of water pour 40 grams of salt.
We put on the cabbage leaves bentet and leave to sour at 18 degrees for 30 days.
As a result, you get sauerkraut and sour cabbage leaves. This is a delicious cabbage dish that can be used, for example, for stuffed cabbage.
