Sauerkraut in Hungarian

Submitted by enr on 30 Sep 2010
1 large head of white cabbage
1/2 head red cabbage
2 tbsp ground cumin
2-4 bay leaf
1/2 or 1 quince apple with peel and seeds, cut into thin slices
small handful of grapes or 1/2 cup raisins
1-2 tablespoons sea salt
Of white and red cabbage separate the two outer sheets. There are two options for cutting cabbage. In the first case cabbage is chopped in a food processor or blender, and in the second the cabbage cut into pieces suitable for container to be used. The brine is prepared by mixing and stirring them well cumin, bay leaf, salt and 1 cup water. Allow a few minutes spiced and to dissolve the salt. During this time ranks chopped cabbage. The bottom of the jar is placed row of white cabbage, sprinkle a little raisins and a few slices of quince or apple. It should turn red cabbage, raisins, quince or apple, so while stocks last. So ordered cabbage sealed with pre-allocated upper leaves like a cork from all sides. Pour marinade and make filtered water to cover the cabbage. Place any burden to ensure full soaking the whole cabbage in the marinade. Container is closed and left at room temperature for 5-6 days. To obtain a more sour taste of cabbage, rising period is extended to 10 days. Thus obtained, cabbage can be stored in the refrigerator for 1-2 weeks.
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30 Sep 2010