A few tips and recipes for how to sour cabbage

A traditional Russian dish is sauerkraut. Her cooking can not be called difficult, but he also has his own subtleties. You can ignore only one stage of souring and the dish may not work. Therefore, it is worth to listen to the advice and recommendations of experienced housewives.

Before you sour cabbage, you should choose it correctly. This is ideal for late or medium varieties. Such a cabbage has a good fermentation process, in contrast to earlier species.

If you prefer to sour cabbage with carrots, then for every 10 kilograms of the product we take 300 grams of carrots.

The most important rule is not to use iodized salt. It is not suitable for pickling.

For every 10 kilograms of cabbage, about 200-250 grams of salt is used, preferably if it is coarse.

You can make cabbage with apples, beets, cranberries, cumin, dill or laurel leaves. It all depends on your personal preferences. The process of sour is not different.

Before you sour cabbage, you need to remove the spoiled and green top leaves from the heads. Her kvass with whole heads, cut into several parts or shredded. For salting this product, you can not use aluminum cookware, otherwise it will turn out not useful, but harmful.

Now you know the basic recommendations how to properly sour cabbage. It's time to talk about some interesting recipes.

We take a big cabbage cabbage, two carrots and two tablespoons of large salt. Carrots are cleaned and three on a grater. While you need to set it aside. Next, remove from the cabbage the upper green leaves and shinkle it with long thin strips. You can use a specially designed grater or manually cut it. Spread the cabbage on a table or a large board. On top put the grated carrots and salt. Now you need to carefully knead the cabbage with salt and carrots. We do this for a long time and make sure that it is all mashed. Thanks to such actions, juice appears.

Next, take the dishes or jar and spread the cabbage into it, constantly ramming it. The secret of a good starter is that there is no air left in the tank. Then the fermentation process will be correct. Putting all cabbage in a jar, you need to add the juice to the top. Then close it with a loose lid and leave it for three days (room temperature).

During the fermentation period, juice will be allocated, so put the jar in a container. As cooking, you must periodically puncture cabbage with a knife or stick to remove the gases formed in the process. Also it is necessary to add the allocated juice as necessary.

When the fermentation process is over, the pickle will turn bright. We remove the cabbage in a cold place. The dish is ready.

How to sour cabbage with additional ingredients? The technology is the same as in the classic recipe. You just need to add apples, cranberries or other products.

To prepare cabbage sauerkraut with apples we take the following proportions. For 10 kilograms of cabbage goes 300 grams of carrots, 500 grams of apples and 250 grams of salt. Cabbage shred in the usual way. Then add carrots and salt to it. Spread it in a container, and between the layers of cabbage we put apples. It is better to take apples with sourness. Next kvass cabbage in the usual way.

Cowberry or cranberries are added in the same way, between the layers of cabbage. Knowing the basic recipe how to sour cabbage, you can add your own ingredients. The bay leaves and cloves will add a spicy aroma to the dish. Cabbage, sour with beets, will be characteristic pink color. For sharpness, you can add a spicy pepper whole or cut into pieces.

When salting cabbage , the celery root, dill, horseradish and other ingredients are also used. Therefore, you can come up with your own original recipe, which will be no less delicious and fragrant. The main thing that the cabbage turned out juicy and crispy.