People invented fermenting cabbage and other vegetables quite a long time ago. The method of storage appeared based on the logic of stockpiling products. The peoples of the world began to realize the importance of eating vegetables even in the cold period. Therefore, they began to look for an effective way to store vegetables for a long time.
In the Middle Ages, such a storage method was found. Since then,
sauerkraut
has been popular despite the fact that products can be bought year-round.
Let’s prepare medicinal sauerkraut at home.
Ingredients for sauerkraut:
- cabbage;
- salt – 40 g. per 2 kg of cabbage;
- sugar;
- carrots.
Preparation of sauerkraut:
In a pot of 40 liters on the bottom of the bottom lay cabbage leaves so that they covered the entire surface. Shinkle cabbage finely, put it in the pot. Sprinkle salt every 2 kg of shredded mass
. Together with salt, add a pinch of sugar to the cabbage. Grate carrots on small sharps, lay them on top of the cabbage layer.
Similarly, continue to create layers in the pot of cabbage, salt and sugar, carrots
.
When the pot is filled to ⅓, you can put on the layer pieces of cabbage with the pith.
We continue to lay out layers of cabbage and carrots, do not forget about salt and sugar.
It is recommended to work with late cabbage of Belarusian varieties. It is not worth chopping for sourdough early cabbage, it gives a lot of mucus.
When the pot is filled with cabbage on ½ part, start tamping. After filling most of the pot with cabbage, you can put the leaves on the surface.
Sprinkle the leaves with salt, continue laying out layers of shredded cabbage, tamp it down. On top of the cabbage lay the leaves, cover with a nest of about 5 kg.
Within 3 days, the juice will be released from the cabbage, bubbles will form. Be sure to pierce the layers of cabbage in several places to release the gases.
After 3 days, the cabbage is removed to a cold place, where it will sour for 7-10 days
.
The correct recipe for sauerkraut does not contain water or vinegar. Such cabbage should be cooked for at least 7 days, otherwise it turns out to be just a cabbage salad.
