Home pickled cabbage with carrots

sprouts 2-2.3 kg
bay leaf 3-4 pieces.
carrots 2 pcs.
water 1.5 l
2 tablespoons sugar
2 tablespoons salt

1 Prepared for this recipe sauerkraut turns crisp, incredibly delicious and very quickly prepared. Fermented in brine, so the hands do not need to knead. Very easy recipe that is tested for years.
2 Prepare the brine: Dissolve sugar and salt in warm water. Clean the cabbage leaves from the first, cut in half, chop on a grater, in a food processor or with a knife. Large rubbing carrots. Put the carrots in the cabbage.
3 Spoon the mixture into a jar, a little ram. In the middle of putting a couple of bay leaves and peppercorns. Pour into a jar of brine, so that it completely covered the cabbage. It goes from 1.2 to 1.5 liters of brine, depending on how the cabbage is cut.
4 Loosely close the jar with a lid or cover bintikom, folded in half. Put in a deep container, because the brine during fermentation will go up and pour over the edge. Leave for about three days.
5 Ensure that all the cabbage has been in brine. If it is small, then compacted vegetables with a fork. If the room temperature is high, then after 48 hours is ready cabbage. Then sauerkraut and carrots need to send in the refrigerator.

Home pickled cabbage with carrots

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