Cutting sauerkraut - II type
Ingredients
10 kg cabbage
1 kg carrots
500 g red peppers
1 kg green tomatoes
300 g celery leaves
350 g salt
vine leaves
Method
Cabbage is cleaned of external leaves and cobs. Cut into thin strips and sprinkle with salt. Triturated slightly, then mix with grated carrots and the rest of the vegetable, cut into thin slices. Thus prepared, the cabbage is placed in jars or tubs and tightly pressed. Cover with cheesecloth. Top placed a wreath of vine leaves and sticks and pressed with a stone. Cabbage is covered with its own juice. to get green crisp color can drain the juice and instead to pour vinegar.
Difficulty
Easy
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00