Well, how can you not stock up on crispy and appetizing sauerkraut for the winter? There are many recipes, and each hostess probably has her own, successful and not so successful. Today I will tell you how to ferment cabbage with brine. It turns out delicious and fast enough.
Ingredients
Step-by-step cooking recipe
For brine, pour 2 liters of water into a saucepan, add salt and sugar. Mix well, bring to a boil and remove the saucepan from the heat. Cool the brine to room temperature.
Chop the cabbage, peel the carrots and grate them on a grater for Korean carrots.
Combine the prepared vegetables in a bowl, mix.
Pour 1 liter of cooled brine into a clean three-liter jar, then fill the jar tightly with cabbage-carrot mixture, periodically shifting vegetables with bay leaf and adding pepper peas. Tamp the cabbage in a jar with a rolling pin or a wooden spoon and pour the brine to the top. Make sure that the cabbage is always covered with brine during the pickling process, so I advise you not to pour out the remaining brine!
Close the jar of cabbage with a nylon lid, put it on a plate and leave it in a warm place for 3 days. Periodically open the jar and pierce the cabbage with a wooden skewer so that the gas formed during fermentation comes out.
As soon as the foam stops forming on the surface of the cabbage, the fermentation process has ended. Our cabbage is ready to eat! Store the finished sauerkraut in a cool, dark place.
