In the old days, large quantities of cabbage were stored for the winter, and even now they are also fermented in barrels in villages and villages and stored in cellars. A small family living in an apartment does not need so much, and freshly prepared sauerkraut is much tastier than it that stood all winter and lost its taste and aroma.
Pick your recipe
You can ferment cabbage in a variety of ways. But the recipe for a classic, well-known, sauerkraut is very simple. With minimal labor and money, you can get a tasty and healthy product.
What will be needed for the fermentation of cabbage
At home, cabbage is most conveniently fermented in a large pan with a volume of at least five liters. You will need a basin made of plastic for food or enameled. A sharp long knife, and preferably a special shredder - on it the cabbage is smooth, beautiful, and the cutting process itself is faster.
Of the products you need:
- shredded white cabbage 3-4 kg,
- grated carrots
- coarse salt
You can use ordinary fine salt, but with coarser cabbage it turns out juicier.