Ingredients
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1 kg Cabbage
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1 шт Apple
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1 шт Carrotкрупная
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1 ст л Salt
Directions
This is a detailed basic recipe for sauerkraut with some apples and carrots for extra aroma and color.
Fermentation is back again and everyone’s talking about its health benefits! Fermented foods are easier for your body to digest and have a beneficial effect on gut microflora. And traditional sauerkraut is a great way to restore the tradition of fermenting foods at home! I am sure you love it and make it often!
Enjoy!
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Steps
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1
Done
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Discard the outer leaves of the cabbage. Remove two healthy leaves and save for later. |
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2
Done
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Add salt to the shredded cabbage and begin massaging and squeezing the cabbage with your hands until it becomes watery. |
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3
Done
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Add carrots and apples. Pack it into a glass jar or ceramic container tamping down each layer with your fist. |
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4
Done
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Place the saved leaves over the surface of the cabbage. Weigh it down with a smaller jar full of water, stones, or something like that to keep the cabbage submerged in its liquid. |
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5
Done
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Loosely cover with a lid and leave to ferment for a few days at room temperature. On the next day or later (if it’s cold), you’ll see small bubbles come to the surface and notice the smell of fermentation. Try to taste every now and then. When it’s sour enough for you, close the lid and put it in the fridge. |
