Sauerkraut with mushrooms for winter is a delicious and healthy dish that can be used as a side dish or added to various soups and stews. I use porcini mushrooms, which give the cabbage a special flavor and taste. But any will do. Store the workpiece in the refrigerator.
Ingredients
Step-by-step cooking recipe
Grate the carrots, chop the cabbage.
Heat water with salt until dissolved and let the brine cool.
Pour the cabbage with brine for 5 minutes, squeeze and mix it with carrots.
Add cumin and leave the cabbage for 3-4 days at room temperature. Pierce it to the bottom with a wooden skewer every day.
Boil the mushrooms for 10-15 minutes in boiling water, put them in a colander and chop them.
Put cabbage and mushrooms in layers in a sterile jar.
Close and store the workpiece in a cold place.
