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How to sour cabbage in large quantities
In November, the first portions of sauerkraut finally reach condition and active housewives begin to share the results of their skills. However, it often happens that, despite all sorts of tricks and recipes, cabbage turns out so well: with bitterness, mucus and without crunch. That’s because there’s only one moment! The subject of this article is How to make sauerkraut at home A lot, right and tasty.
Seriously, there are a few moments, and the editors of “So Simple” will gladly share them right now. How did you know? Neighboring grandmother Katya her signature cabbage treated, which she sells kvasite, and she was so tasty that I had to ask for supplements. The neighbor, in addition, also revealed the nuances. How can I not tell you about them?
How to make sauerkraut until we get to the recipe How to make sauerkraut in the bank, which is actually very simple and probably already caught the eye of the inquisitive hostess, once again fix the matchmaking here in this useful article. It would seem that everything is clear, no! Grandma Katya has her own opinion on this. But everything in order.
The first, and perhaps most important, thing a neighbor recommends is the moon. Yes, yes! For cabbage to succeed, the moon must be growing. Also, grandmother Katya believes that cabbage will necessarily be crunchy, if you leave it on a day, in the name of which there is the letter "R", - xRusty. It is easy to count that it is Tuesday, Wednesday, Thursday and Sunday.
Another grandmother Katya says that you can stew on the “women’s day” of the week: Wednesday, Friday and Saturday. Thus, simple arithmetic suggests that Monday is categorically not suitable for fermentation, which means we exclude it. And finally, the most important thing is that women should not have critical days. If you make this mistake, you won't see any delicious and crispy cabbage. Men in this regard easier, just in the kitchen they are not often driven.
Well, now the process.
In all details, this excellent method can be seen by clicking on the link
about:blank
While you are enjoying the crispy cabbage, cooked with your own hands, I will tell you how much Granny Katya stews. For one starter, it takes 160 kg of cabbage, 10 packs of salt, 150 liters of water, several kilograms of sugar. All the local cafes order from her! In short, if you ever need to feed a company of soldiers, you know what to do.
Seriously, there are a few moments, and the editors of “So Simple” will gladly share them right now. How did you know? Neighboring grandmother Katya her signature cabbage treated, which she sells kvasite, and she was so tasty that I had to ask for supplements. The neighbor, in addition, also revealed the nuances. How can I not tell you about them?
How to make sauerkraut until we get to the recipe How to make sauerkraut in the bank, which is actually very simple and probably already caught the eye of the inquisitive hostess, once again fix the matchmaking here in this useful article. It would seem that everything is clear, no! Grandma Katya has her own opinion on this. But everything in order.
The first, and perhaps most important, thing a neighbor recommends is the moon. Yes, yes! For cabbage to succeed, the moon must be growing. Also, grandmother Katya believes that cabbage will necessarily be crunchy, if you leave it on a day, in the name of which there is the letter "R", - xRusty. It is easy to count that it is Tuesday, Wednesday, Thursday and Sunday.
Another grandmother Katya says that you can stew on the “women’s day” of the week: Wednesday, Friday and Saturday. Thus, simple arithmetic suggests that Monday is categorically not suitable for fermentation, which means we exclude it. And finally, the most important thing is that women should not have critical days. If you make this mistake, you won't see any delicious and crispy cabbage. Men in this regard easier, just in the kitchen they are not often driven.
Well, now the process.
- Crawl enough to fill a three-liter jar to the top, add some carrots, but without fanaticism, because the cabbage will turn orange. You don't have to tamper with it.
- Prepare the marinade. To do this, take a liter of boiled water and add a tablespoon of salt with a small top to it. The main thing is not to oversalt, or then you will have to wash the cabbage.
- Now cabbage should be left for 5 or 6 days, but daily stir a little so that all the gases go away.
- So the gas is out. Tightly put cabbage in a jar, add 500 ml of brine, two spoons of sugar and press the cabbage with a fork so that the sugar drowns in the brine. Put the cabbage in a cool place for another two days and, voila! Cabbage is ready.
In all details, this excellent method can be seen by clicking on the link
about:blank
While you are enjoying the crispy cabbage, cooked with your own hands, I will tell you how much Granny Katya stews. For one starter, it takes 160 kg of cabbage, 10 packs of salt, 150 liters of water, several kilograms of sugar. All the local cafes order from her! In short, if you ever need to feed a company of soldiers, you know what to do.
