Fermentation is one of the oldest ways of canning. It allows you to increase the vitamins and trace elements found in vegetables. Sauerkraut is not only healthy, but also a tasty harvest for the winter. It turns out that you can cook this dish without salt, preserving valuable lactobacilli!
Pick your recipe
You will need
- - one head of cabbage;
- - one carrot;
- - one glass of water;
- - a few cloves of garlic;
- - parsley, dill (greens).
Instruction manual
1
Wash the cabbage and chop finely. Peel the carrots and then grate on a fine grater.
2
Cut the greens, peel the garlic and squeeze. Mix all the ingredients, then squeeze the cabbage juice well with your hands.
3
Put the finished mass in a jar, cover with cabbage leaf on top and tighten well. Put something heavy on top and cover with gauze. Leave for several days at room temperature, stirring daily.
4
When the cabbage gains a sour taste and becomes crispy, drain the brine into a separate jar, but in no case throw it out! This is a healthy drink to restore strength and energy! Sauerkraut is ready, bon appetit!
note
Fermentation time for each individually. It depends on temperature, humidity, lighting. Therefore, calculate this parameter. Someone likes more crisp cabbage, someone dry - consider your preferences and desires to achieve a better taste.
Useful advice
The brine obtained from cabbage can be used for further fermentation. You can also cook various raw food dishes, sauces and soups from sourdough.