Recipes

Today we will talk about fermented cabbage. First of all, it is necessary to say about the high biological value of sauerkraut for human health, about the high content of vitamins (especially vitamin C), trace elements and beneficial microorganisms. The natural fermentation process takes place at room temperature for about 3 days.

A very important point is the choice of a variety of cabbage for pickling - you should take its hard varieties.
So, let's make a calculation for a 3-liter can.

We will need:

• 1 head of cabbage about 2 kg,
• 1 large carrot,
• 50 grams of coarse table non-iodized salt,
• 3-5 bay leaves,
• 15 peppercorns,
• 30 grams of black mustard in grains.

Method:

1. Boil and cool the water to room temperature.
2. Sterilize a 3-liter glass jar over boiling water.
3. Cut the cabbage, grate the carrots and all the ingredients, except salt.
4. Mix and put in a jar.
5. Add salt and water.
6. Cover with a lid and set for about 3 days to ferment.
7. It is very important to pierce periodically in order to release gases.
8. At the end of fermentation, put the jar in the refrigerator and enjoy a healthy natural homemade product.