It is believed that sauerkraut is very useful, namely:

Rules for making sauerkraut

It is desirable to choose cabbage of late varieties, for lack of use medium-late. Early cabbage cannot be fermented according to all the rules, as it has loose heads and leaves that have a bright, green color. Such cabbage does not have enough sugar, so the fermentation processes are significantly slowed down.

If the hostess decides to add carrots to the cabbage, you need to follow the rule: carrots should be about 3% of all components of the dish.

If you need to ferment 1 kg of cabbage, then only 30 g of carrots will be required. The salt should be coarse. It should be remembered that iodized is not suitable.

To make the dish more healthy, you can use sea salt, but you should check that it is not iodized.

This information can be seen on the packaging.

Many practice the use of a variety of additives that serve for taste and benefit: cumin, beets, use bay leaves, which give the cabbage a special fragrant aroma.

Sauerkraut recipe for the winter

This recipe is designed for cooking sauerkraut crispy.

Would need:

• white cabbage - usually one large fork weighs 3-4 kg;
• carrots - 4-5 pieces, if it is medium in size. Often choose juicy;
• salt - three full, but without top tablespoons;
• dill seeds - 1-2 tablespoons, add to taste. You will need dill with umbrellas, which is enough to create closures for the winter.

The cabbage is thoroughly washed and carefully cleaned of top, dirty or rotten leaves. You can shred it with an ordinary knife, if possible use a special shredder.

Some housewives prefer to grate it with a Berner grater, in which case it is possible to adjust the width of the future sauerkraut, making it thick, medium or very thin.

After chopping, the cabbage is neatly folded into a pre-prepared, clean, enameled basin; a large saucepan is also suitable.

It must be remembered that it is forbidden to use aluminum utensils for salting cabbage. In the container, they begin to knead it with their hands, gradually adding salt in small portions. Soon the cabbage should begin to release juice, then you need to leave it to salt out for 1-2 hours.

Dill seeds should be washed well, finely chopped and also sprinkled with cabbage. All ingredients are mixed with grinding movements.

After making sure that all the components are sufficiently well mixed, the hostess can lay out the cabbage in jars.

Each time you need to tightly tamp so that the cabbage is not higher than the shoulders of the jar. It is necessary to leave room for the brine, which will quickly begin to stand out.

After laying all the ingredients in jars, it is necessary, if possible, to lay them not on flat, but on dishes with recesses.

Such actions are necessary if there is a risk of brine leakage. The jar is left to ferment for 2-3 days.

The exact time required to cook cabbage that is optimal in taste is calculated depending on the overall temperature in the apartment. Leaving jars of cabbage for fermentation, do not cover them with a lid.

The readiness of cabbage can be determined if it has noticeably turned white, and the juice has ceased to stand out. Jars of salted cabbage are covered with plastic lids.

They can be placed in the refrigerator and in the cellar. Many people prefer to immediately eat the first jar in order to take a sample from the closure.

Whole heads of cabbage for the winter

Cabbage can be fermented not only by cutting into small slices, but also by whole heads of cabbage.

Especially large ones, those that exceed 18 cm in diameter, are cut into several parts.

For such cabbage, dishes of large diameter are needed. The product is laid in layers, alternating large parts with finely chopped cabbage. All layers must be compacted with high quality. For 10 kg of cabbage you need 300 g of salt.

Some prefer to harvest large heads of cabbage without adding small cabbage. For cooking, you need a capacious barrel, on the bottom of which cabbage leaves are laid out without gaps. Heads of cabbage are not stacked to the top, covered with large leaves.

Heads of cabbage should be watered with brine until it covers the topmost layer. The standard brine recipe is simple: mix 10 liters of water with 800 grams of salt.

Sauerkraut without salt

Raw foodists prefer to make their food as healthy as possible, so they try not to add salt to the lids. To prepare 2 heads of cabbage, you need 700-800 g of carrots.

It is recommended to add ½ tsp to the dish. ground pepper, Korean or chili is considered the most suitable. You will need dry ground paprika, 60g is enough.

Cabbage is chopped coarsely, carrots are usually cut into circles. The ingredients are placed in a bowl, seasoning is added, no need to knead.

It is necessary to take three-liter jars, put cabbage in them and crush with a wooden pusher until firm. 10 cm should remain to the neck. Cabbage is poured with clean water until the leaves are completely covered with it.

A load in the form of plastic water bottles is placed on the cabbage. Every two hours, the product is pressed down with a load until excess carbon dioxide is released. After 2 days, the cabbage is ready for use or installation in the cellar or refrigerator.

Sauerkraut, harvested in any way, can only bring benefits. If you correctly measure the amount of all the ingredients, follow the cooking technology, then this dish will delight the family all winter.

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Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

For home preservation, it is important that the products rolled up in jars remain in a state close to fresh - this skill is called aerobatics. Crispy sauerkraut is the best marker for a professional cook: while seemingly easy to work with, this task has many pitfalls. How to make fermentation correctly?

How to make sauerkraut

This healthy vegetable is a storehouse of trace elements and vitamins, especially pectin with ascorbic acid. All sauerkraut recipes look approximately the same when it comes to the algorithm of work. First, the products are cleaned and shredded, then the usual brine is made for them, and the workpiece is infused. How long the fermentation process will take depends on its catalyst. You can make sauerkraut tasty and crispy both in a couple of hours and in a week. The price of an ideal dish is knowledge of the basic rules and a couple of hours in the kitchen:

• According to Soviet GOST, heads of cabbage weighing from 700 g are used for fermentation.
• Be sure to remove the foam that will stand out from above, otherwise the vitamins will self-destruct.
• Do not abuse salt - it is taken less than with classical salting, because. it stops the production of lactic acid. Remember to mix it with spices, and do not put it separately.
• During the first days, gases will come out of the billet, so you need to pierce it daily with a long splinter, otherwise you will ferment a crispy but bitter product.

Sourdough cabbage at home

The abundance of recipes for this traditional winter treat for the festive table can be divided into several groups according to the methods of work and composition. If we talk about the dishes in which cabbage is fermented at home, then these are:

• wooden barrels / tubs - ideal, but not always feasible for a city dweller;
• glass jars, preferably small ones;
• enameled bucket/basin.

You can ferment this product in several ways, differing in the chemical composition of the liquid:

• in its own juice, i.e. water and some spices.
• with the addition of salt - so the cabbage will be crispy;
• using vinegar.

If we talk about crispy cabbage, then you can ferment it to get this result:

• heads of cabbage (in a tub and if they are not large);
• quarters of forks (for huge specimens from 1 kg and more in weight);
• straws (not always the vegetable remains dense);
• chopped pieces (square shape, size up to 12 mm).

How to ferment cabbage

In addition to the basic points already listed, the difficulties of housewives who decide to try to master the pickling of white cabbage for the first time are the choice of additional components. According to the old GOST, carrots (100 g per kilogram of the main product), caraway seeds, sour apples (Antonovka is ideal), fresh lingonberries, cranberries and bay leaves were always present here. It is possible to ferment cabbage correctly, which will remain crispy, even without salt.

Ingredients:

• cabbage forks - 5 kg;
• carrots - 0.5 kg;
• cumin - 1 tbsp. l.;
• bay leaves - 3 pcs.;
• small green apples - 2 pcs.;
• a handful of lingonberries and cranberries.

Cooking method:

1. Remove the top sheets from the forks, cut out the stalk, cut the rest into quarters
2. Grate the carrots.
3. Knead both vegetables for a couple of minutes with your hands - this should form juice.
4. Wash and cut an apple into several slices, put, alternating with dense layers of cabbage-carrot mixture, in a tub.
5. Add spices, berries. Pour hot water, put a load - the amount of liquid is calculated so as to cover the pickled vegetables completely.
6. The process must be monitored and daily punctures made. The first 5 days, while the bacteria are actively working, the cabbage is warm, after which it goes into the cold for 2 weeks to complete the fermentation. Readiness is determined by the color of the juice that comes out - it becomes transparent. After that, you can lay out crispy cabbage in small containers.

How to ferment cabbage so that it is crispy

Even if you follow all the recommendations described above, you can miss some nuances and get not quite the result that is expected. Professionals are ready to give some advice on how to ferment cabbage so that it is crispy and does not lose vitamins:

• Take non-iodized salt - soft cabbage pieces and slimy brine come mainly from iodine.
• If you have added a lot of sugar, there is no point in thinking about how to make sauerkraut crunchy - it will soften it.
• It is advisable to use varieties of medium ripening and late - they are more dense.
• If you're wondering how to make crispy sauerkraut, never use frozen forks.

Cabbage sourdough in a jar

Most housewives do not have the opportunity to take a wooden tub and try to ferment cabbage in it, so they are looking for an affordable alternative that will not affect the taste and quality of the dish. You can take an enameled basin as a replacement, but a more convenient option is sourdough cabbage in a jar. To do this, the heads of cabbage must be chopped, keeping the width of the straw at 3 mm. The work process looks the same as described above in the tub, but there are several nuances:

• It is difficult to place oppression in such a dish if it is not a small granite stone, which will fit in size to the width of the throat. There is an alternative - fill a regular bag with water about half the volume, expel the air, tie it tightly. The load will put pressure on the cabbage mass and help fermentation.
• You can add salt, but its maximum content in brine is 20 g per 1 liter of water.
• Shredding is carried out across (!) the veins, while the width of the straw is standardized and ranges from 2 to 4 mm.
• It is necessary to fill the cabbage mass so that a high slide forms above the edge of the can. Every day they press on it, compacting the workpiece, and it will settle. At the same time, the container with fermentation must be placed in a basin so that the juice flows there.

How to ferment cabbage for the winter

Those who prepare such a dish for storage need to take into account a few more subtleties associated with extending the fermentation period:

• You need to choose only dense heads of cabbage for sourdough “in reserve”.
• The period of stay of dishes with a fermented product in heat is reduced to 3 days.
• Late varieties for the winter should be prepared with sugar (20 g per liter jar).
• Knowing how to ferment crispy cabbage is not enough if you don’t understand how to store it: the air temperature should be between -2 and 0 degrees, and the place should be dark.
• Do not try to ferment cabbage with onions - it will not live even a month.
• If you decide to properly ferment cabbage for the winter, the first days it should stay in a room with a temperature of 18 degrees, and only on the 3rd go to the cold.
• Before you close and remove the sauerkraut, pull gauze soaked in alcohol over the neck of the jar.

How to quickly ferment cabbage at home

If you do not plan to store this preparation all winter, but intend to put it on the table in the coming days, you need to be able to quickly ferment cabbage at home. Such a dish is more likely to remain crunchy, since the fermentation process is short, although here it is possible to make a mistake. From the amount of products that is given in this recipe, about a liter jar of sauerkraut will come out: just for a one-time serving of snacks and storage for a couple more days.

Ingredients:

• cabbage head - 550 g;
• carrot - 250 g;
• cumin seeds - 1 tsp;
• black peppercorns - 5 pcs.;
• boiling water - 350 ml;
• sugar - 1/2 tsp;
• salt - 2/3 tbsp. l.;
• vinegar 6% - 2 tbsp. l.

Cooking method:

1. Dissolve the salt and sugar in boiling water, pour in the vinegar. Stir until the granules of bulk products disperse.
2. Chop cabbage and carrots equally: the straws should turn out thin and short.
3. Fill the selected container with the cabbage-carrot mass. Pack well with a wooden pestle.
4. Gently pour in the brine - don't do it too fast, otherwise it will take a long time to penetrate the lower layers.
5. Pierce the product ready for pickling with a knife or spoon twice, reaching to the bottom. Seal with a lid or tighten securely with cling film. A day later, crispy cabbage can be tasted.

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Knowing how to ferment cabbage correctly, you can cook zucchini, cucumbers, squash, apples and pears with it in this way; ferment cabbage with plums, cranberries, lingonberries; whole, sweet, with spicy herbs. But remember: the culinary ideal can only be created with your own hands!

Many excellent varieties of sauerkraut are easy to buy. But what is perfect for you can not be found even in the largest and most proven markets. Neither Danilovsky in Moscow nor Kuznechny in St. Petersburg - one of the best in the country - will provide you with the entire range possible, and in these markets it is very large!

Sauerkraut

What you need for sauerkraut

To begin with, in what, in fact, will we harvest cabbage? The container can be metal (enamelled), glass, wooden (barrel or tub); in the south of Russia, in Poland and in Germany, sauerkraut is sauerkraut in clay and ceramic pots.

Of course, salt is needed for pickling - it can be different! Iodized salt is very useful - we all really lack iodine. Crimean red salt is used to prevent colds. It contains bromine, beta-carotene (vitamin A), calcium, sodium, magnesium and copper - this unique cocktail reduces the risk of cancer and cardiovascular diseases; such salt is extremely useful for vision. Ordinary table salt also works. The main thing is that it should be of coarse grinding. Let's talk about spices separately, but dill, currant and bay leaf - this set will not spoil any of the recipes.

Actually, cabbage is the most common, white cabbage. Green leaves are removed mercilessly. We also remove the stalk - the cabbage is fed with nitrates, and wise nature arranged it so that the stalk leaves their excess in itself.

You can chop cabbage with a shredder, manual bread slicer, or a sharp knife. You will need a wooden pestle (for fragile vessels) or something heavier for a barrel or tub. What is not used to suppress the cabbage bookmark! Even vintage irons, dumbbells, and even gymnastic weights! But remember to be clean.

Subsequently, you will need a sharp stick, sharpened fittings, pitchforks - depending on the scale of the procurement capacity. Cabbage will need to be pierced to the very bottom. They say that even the famous Russian three-sided bayonet was once used for this.

If you grow cabbage yourself, keep in mind that not all varieties are suitable for sauerkraut. You can choose the seeds of the “correct” cabbage or simply get acquainted with those of its varieties that are most suitable for fermentation for clarification when buying on the market, you can in our market, which unites large online stores. Take a look at the collection.

Sauerkraut is perhaps the easiest recipe for preserving this healthy vegetable. When cabbage is cooked, almost half of such a useful vitamin as B9 (folic acid) is destroyed in it, but during pickling, all vitamins remain intact and even added! The amount of vitamin C, for example, increases many times, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. Due to lactic acid fermentation, cabbage produces a large amount of probiotics, which equates sauerkraut to kefir. Moreover, there is no kefir alcohol in sauerkraut. Sauerkraut brine is also useful - it contains substances that prevent carbohydrates from turning into fat, and therefore it is excellent for the prevention of gastritis with high acidity and becomes simply an indispensable tool for slimming people.

In general, it was decided - we are preparing preparations for the winter from cabbage. Let's pick cabbage! As in any business, fermentation has its own rules and subtleties.

Cabbage for sauerkraut should be late and medium-late varieties. Early cabbage is not suitable, as it has loose heads and strongly green-colored leaves, in addition, they are poorer in sugar, so fermentation processes are much worse.
. If you decide to ferment cabbage with carrots, then carrots should be taken in an amount of 3% of the cabbage weight (300 g of carrots per 10 kg of cabbage).
. Salt for fermentation use the usual large, not iodized!
. The amount of salt is 2-2.5% of the weight of the cabbage (200-250 g of salt per 10 kg of cabbage).
. For greater usefulness, you can use coarse sea salt, but also not iodized.
. For sauerkraut, you can use a variety of additives: apples, lingonberries, cranberries, cumin, beets, bay leaves. These additives are added to taste.
And now about technology. In fact, there is nothing complicated in sauerkraut, but if you skip or ignore at least one stage, then all efforts can go to waste. Let's get started.
. Heads of cabbage are cleaned before pickling - dirty and green leaves are removed, rotten and frozen parts are removed, and the stalk is cut off.
. Cabbage can be chopped, or it can be fermented with whole heads of cabbage (although this is hardly possible in a city apartment).
. Carrots are peeled and chopped (you can grate on a regular grater or on a grater for Korean carrots).

Shredded cabbage and carrots are poured onto the table, sprinkled with salt and actively rubbed with your hands, adding the necessary additives, until the cabbage releases juice.
. Prepare the container: put in a barrel or an enameled large pan on the bottom cabbage leaves.
. Place the cabbage in a bowl. To do this, pour the cabbage with a layer of 10-15 cm and ram it tightly. Then again pour a layer of cabbage and tamp again, and so on until the end.
. If you are fermenting cabbage in a large container, put a small whole head of cabbage inside the cabbage mass. In winter, you will have very tasty cabbage rolls made from sauerkraut leaves.
. Lay cabbage leaves on top, lay a clean cloth, circle and oppression.
. If everything is done correctly, then in a day a brine should appear on the surface.
. The best temperature for fermentation is room temperature.
. The first sign of proper fermentation is bubbles and foam on the surface of the brine. Foam should be removed.
. And now - the most important stage, skipping which, you can ruin your cabbage. To get rid of gases with an unpleasant odor, cabbage should be pierced with a wooden stick in several places to the very bottom. This should be done every 1-2 days.
. After the cabbage settles, the load must be removed, the upper leaves and the layer of browned cabbage should be removed. The circle must be washed with hot soda solution, a napkin wash in water and then in saline solution. Wring out the napkin and cover the surface of the cabbage, put a circle and a load of less weight. The amount of oppression should be such that the brine comes out to the edge of the circle.
. If the brine does not appear, then you need to increase the oppression or add brine.
. Sauerkraut should be stored at a temperature of 0 - 5ºС.
. Properly fermented cabbage has an amber-yellow color, has a pleasant smell and a sour taste.

Here are some sauerkraut recipes.

Sauerkraut with apples:
10 kg of cabbage
300 g carrots
500 g apples
250 g salt.

Sauerkraut for the winter with lingonberries (cranberries):
10 kg of cabbage
300 g carrots
200 g lingonberries (cranberries),
250 g salt.
Sauerkraut with cumin:
10 kg of cabbage
500 g carrots
2 tsp cumin seeds,
250 g salt.

Sauerkraut with bay leaf:
10 kg cabbage,
500 g carrots
2 tsp cumin,
¼ tsp coriander seeds,
10 peas of allspice,
800 g apples (sliced)
100 g of salt.

Ingredients:
10 kg of cabbage
300-500 g carrots,
10 apples
200 g salt
3 tbsp Sahara.

Cooking:
Prepare products: peel cabbage, remove damaged leaves, remove stalk, chop, peel carrots, grate, cut apples into slices and remove seed boxes. Grind cabbage with salt, add carrots and sugar (if desired, you can increase the amount of sugar to ½ cup). Scald jars with a wide neck with boiling water, lay the bottom with cabbage leaves. Put a layer of cabbage in a jar, tamp it so that the cabbage starts to juice, then put a layer of apples, cabbage again, etc. Fill the jar, cover with leaves, put a clean napkin and a small saucer. Put a narrow jar filled with water on it - this will be our oppression. Leave the cabbage jars at room temperature, remembering to poke all the way to the bottom with a wooden stick to release the gas. At the end of fermentation, take out the cabbage in the cold.

Sauerkraut in jars in an original way

Ingredients:
15-16 kg cabbage,
1 kg of carrots.
Brine:
10 liters of water
1 kg of salt.

Cooking:
Prepare the brine by dissolving the salt in hot boiled water. Shred cabbage, grate carrots. Mix cabbage and carrots without grinding. Dip the mixture in parts into the cooled brine and keep it in it for 5 minutes. After that, remove the cabbage from the brine, squeeze and transfer to another bowl. Thus, "wash" all the cabbage. Then put the cabbage in jars, tamping, close with plastic lids and leave overnight at room temperature. Refrigerate the next day. If there is not enough brine in the jars, then it should be topped up.

Quick sauerkraut

Ingredients:
2 kg of cabbage
2 pcs. carrots,
250 g cranberries,
200 g grapes
3-5 apples.
Brine:
1 liter of water
1 glass of vegetable oil,
1 cup of sugar,
¾ cup vinegar
2 tbsp salt,
1 head of garlic.

Cooking:
Prepare the brine - mix all the ingredients, chopped garlic, bring to a boil and boil for 2-3 minutes. Chop cabbage, grate carrots. Place cabbage, carrots, grapes, cranberries, apples, again cabbage, etc. in layers in a container. Pour cabbage with brine, put oppression. After 2 days, the cabbage will be ready.

Ingredients for a 3 liter jar:
2-2.5 kg of cabbage,
3 tbsp salt,
3-5 black peppercorns
3-5 peas of allspice,
4-5 tbsp Sahara,
2-3 cloves,
1-2 tbsp grated horseradish,
garlic, ground black pepper - to taste,
1 small beet.

Cooking:
Put peppercorns, cloves, grated horseradish on the bottom of jars with a wide neck. Put coarsely chopped cabbage in layers in a jar, thinly sliced ​​beets, salting and sprinkling with sugar, and adding garlic and ground pepper. Tamp each layer with a pusher. Put the jars in a warm place for 3 days. Place plates under the jars, as the liquid may leak out during fermentation. Remember to pierce the contents with a wooden stick. At the end of fermentation, take out the cabbage in the cold.

Ingredients:
1 head of cabbage
1-2 beets,
2 pcs. carrots,
3 pcs. sweet pepper,
4 garlic cloves,
10-15 black peppercorns
dill bunch,
1 tbsp Sahara,
1 tbsp citric acid,
salt - a little more than to taste.

Cooking:
Cut the head of cabbage into 8-12 radial parts, cut the beets and carrots into thin slices, cut the pepper into strips, chop the garlic and dill. Lay in a container in layers, sprinkling with salt and sugar. Boil water in sufficient quantity, pour citric acid into the cabbage and pour boiling water so that the water covers the cabbage. Cover with a clean napkin, put oppression. The cabbage is ready in 3-4 days.

Sauerkraut spicy with beets

Ingredients:
2 heads of cabbage
2 beets,
2 heads of garlic
1 pod of hot pepper,
2-3 parsley roots,
2-3 horseradish roots,
salt to taste.

Cooking:
Cut the head of cabbage into 8 pieces. Grate the beets, chop the garlic, chop the parsley root and horseradish, finely chop the bitter pepper. Put the cabbage in a container, sprinkling with chopped vegetables and salt, pour hot boiled water and put in a bowl where excess brine will pour out. Leave for three days warm, piercing with a wooden stick. At the end of fermentation, take out to the cold.

Ingredients:
10 kg of cabbage
3-4 beets,
300-600 g hot pepper,
600-1000 g celery greens,
10-15 bay leaves,
60-120 g parsley.

Cooking:
Cut cabbage heads into 6-8 parts, put in a container, shifting beetroot slices, coarsely chopped greens and pepper. Pour hot brine (for 10 liters of water - 500-700 g of salt). Leave warm for 2-3 days. Then take out to the cold.

Cabbage for the winter of quick salting

Ingredients:
10 kg of cabbage
200-250 g of salt.

Cooking:
Mix shredded cabbage with salt, place tightly in 3-liter jars and pour cold boiled water over. Leave at room temperature for 3 days. Sometimes pierce the cabbage with a stick. After 3 days, drain the water, dissolve sugar in it at the rate of 1 cup of sugar per jar, pour cabbage again and refrigerate.

spicy sauerkraut

Ingredients:
8 kg cabbage,
100 g garlic
100 g horseradish root,
100 g parsley,
300 g beets,
1 pod of hot pepper,
4 liters of water
200 g salt
200 g sugar.

Cooking:
Cut the cabbage into large chunks, mix it with grated horseradish, finely chopped garlic, beetroot cubes, finely chopped parsley and hot pepper. Prepare the brine - boil water, add salt, sugar, boil, cool. Pour cabbage with brine, put oppression, keep warm for two days, then take it out into the cold.

Chop cabbage, carrots, beets (you can without it), add bay leaf, caraway seeds, salt to taste, mix everything. Put ¼ loaf of rye bread at the bottom of the container, lay the chopped vegetables. Prick several times with a wooden stick. Refrigerate after 3 days.

And finally - a recipe for sauerkraut without salt according to the recipe of V. Zeland (author of the book "Living Kitchen"). This recipe has been modified by the author from Bragg's basic sauerkraut recipe. Interestingly, green cabbage is also suitable for pickling.

Sauerkraut without salt (raw food recipe)

Ingredients:
2 heads of cabbage
700-800 g carrots,
½ tsp ground hot pepper (cayenne, chili),
60 g dry ground paprika.

Cooking:
Coarsely chop the cabbage, discard the rough stems, also chop the stalk. Carrot cut into circles. Mix in a bowl along with seasonings, but do not crush. Put a cabbage leaf on the bottom of two three-liter jars, tightly fill the jars with cabbage, tamping with a wooden pusher so that 10 cm remain to the neck, close with cabbage leaves on top. Pour the cabbage with clean drinking or distilled water so as to cover the leaves. Put plastic bottles filled with water in jars as cargo. The weight should be strong enough to cover the top leaves of the cabbage. Leave in a warm place. After a while, the water in the jars will begin to rise. If it starts to overflow, it is better to remove or reduce the load. Press the cabbage down every few hours to release excess carbon dioxide. After 2 days, put the cabbage in the refrigerator. Where she should stand for another week. Make sure that the water always covers the leaves.

Choose and cook cabbage in any way - sauerkraut will only benefit you in any case. Be sure to take a look at our step-by-step recipes for blanks for the winter. Good luck preparing!

Larisa Shuftaykina