Ingredients
10 kg cabbage
250 g salt
6-8 liters of water
Photo added on
Photo author
AnnaJames
Method
Selects strong, tight cabbages medium size. Cleared of the outer leaves and deep scratches in the head on a cross. Arrange in containers up the book. Cabbage are placed on a grid (cross) and severity (pure river stone). Then pour the cabbage with 5% brine. Cover with a cloth. After 2-3 days we proceed to the decanted (drained the juice and pour again) to green at 3 times a week for two weeks, until the juice starts to become slightly sour. Above (20 cm) cabbage should be covered with brine. If the brine is not enough, make a new 2.5% concentration. Store cold. In order to cabbages in court on the bottom can be put 1-2 handfuls of barley or corn to facilitate fermentation.
Containers:
Difficulty
Average
Tested
0 users
Comments
great appetizer for brandy. Cheers!
100 liters of water - 3 kg salt, maybe without racking.
I agree with Mary cabbage.
Great pickle.
I try different recipes, and cabbage has me spoiled. Will try and yours, but how do you know that the salt solution is 5% or 2.5% concentration.
Hello. I read that Sarah writes that cabbage has and spoils. I think it's best to keep between 0-4 up to 10 degrees otherwise quickly softened. There must be enough salt. If you want your cabbage to rise faster can put it and cut. I wish success to all.
Salt is good to be sea and drums sit in a cool around zero degrees and become good cabbage.
For tasty sauerkraut put a cut apple, quince, horseradish, corn and barley and a 20-day crossing of sodium benzoate as 20 liters of the solution put '20 benzoate then cabbage kept at temperatures of 0 to 10 degrees. I wish good appetite, and good luck to all.
It is a good recipe.
1 liter of water plus 50 grams of salt = 5% brine.
can put a small head red beet soup becomes slightly red. put Two corn cobs to not become sissy
cabbage spoils because he lacks taninlPo therefore put branches of quince and cherry and 1-2 root of horseradish, also 1-2 Mamula corn. I put them on the bottom of the bucket.
another reason to spoil the cabbage can be the water. if tap water is very chalky and highly chlorinated, cabbage does not. I swamp cabbage with spring or mineral water and no problem.
On 100l water 4 kg salt this recipe. Everything else is twaddle
Presichanito it as 1 liter of water put 1 g sodium benzoad
I do as mapia, 2 years I do not racking and is very easy, first year. I did 4 percent and became very sour next year 3% and became perfect.Read this article for me was very helpful http://forum.kulinar.bg/viewtopic.php?f=58&t=2082