Crunchy cabbage without problems, for which the gypsy especially finely shinks cabbage Bashny.Net

Sauerkraut with carrots from gypsy is one of those dishes that you want to eat in winter and summer daily.

The recipe for a hearty soup of sauerkraut we have already managed to share with you earlier. Today we will tell you how to prepare the main ingredient of this dish.



On the eve of the New Year holiday, the editorial office "Site" I couldn't help but share this wonderful recipe with you. So without further discussion, let’s get to the point.

We also leave a video version of the recipe from the hostess Galina for very busy cooks.

Sauerkraut with carrot Ingredients

• 1 liter of water
• 2 tbsp salt
• 2.5kg cabbage
• 50g carrots
• 2 bay leaves
• 3 peas of sweet pepper
• 10 peas of whole black pepper
• tasteful

Preparation

1. The first step is to prepare the brine. To do this, just dilute the salt in the water and leave the mixture to stand while you prepare the other ingredients. Next, clean the cabbage from the upper leaves and stick it with a thin straw.
   
   
   
   
   
   
2. After that, cut the carrots with a fine straw and mix it with cabbage, adding scented pepper and ordinary black pepper with peas, as well as bay leaves. Various spices can also be added if desired. Like basil or dill.
   
   
   
   
3. Then the cabbage must be folded into prepared containers for sauerkraut. Any plastic bucket or even a large deep bowl will do. We lay the cabbage tightly, slightly taking it, and then pour it with brine. During this time, the salt should have completely dissolved, but just in case before pouring the cabbage with brine, it is better to mix it with a spoon again.
   
   
   
   
   
   
4. Now again we apply the cabbage so that it is completely covered with water.
   
   
   
   
5. And in the end, it remains only to cover it with a flat plate, and cover it with a lid on top and leave it to stand for 5 days. It is worth noting that for high-quality fermentation of cabbage, it requires air, so that the lid should not fit tightly to the container.
   
   
   
   

But after 5 days, you can remove the plate from the bucket (or bowl) and tightly close the container with cabbage for long-term storage.

We look forward to your comments on whether you liked the recipe.

Bon appetit and see you again!