There are many recipes for sauerkraut. And let's cook cabbage, sauerkraut in its own juice, without brine? To make such a preparation a success, use medium- and medium-late varieties of white cabbage for pickling. So, let's go!
Ingredients
Step-by-step cooking recipe
Chop the cabbage, add salt (at the rate of 15-20 g per 1 kg of cabbage) and lightly remember with your hands so that the juice begins to stand out.
Peel the carrots and cut them into thin cubes, send them to the cabbage in a saucepan.
Add bay leaf, cumin seeds and peppercorns to the vegetables, mix well.
Fill a clean three-liter jar with ¾ cabbage. Important! Put the cabbage in a jar, tamping it very tightly so that the released juice completely covers the cabbage.
Cover the neck of the jar with gauze and fix it with an elastic band. To start the fermentation process, keep a jar of cabbage at room temperature for several days. And in order for the fermentation process to take place more actively, pierce the cabbage in the jar to the very bottom with a wooden skewer - so the gases formed during fermentation will escape.
When the fermentation process is over (usually for 4-5 days), cover the jar with cabbage with a nylon lid and send it to the refrigerator for storage.
