Experienced housewives continue to ferment cabbage throughout the winter, although it is believed that the best time for this preparation is late autumn.
The reason is that experience and accumulated knowledge allow you to calculate the correct amount of ingredients needed for proper fermentation of vegetables.
We will tell you how to correctly calculate the amount of ingredients.
The secret of delicious sauerkraut is not only in the right variety of white cabbage, but also in the amount of salt and other vegetables.
How many carrots
Over the years, through trial and error, we have been able to calculate the best ratio of cabbage to carrots. It is believed that for every 10 parts of cabbage, you need to take 1 part of carrots. To be more categorical, for every 1 kg of cabbage, you take 100 grams of carrots, etc.
If you want, you can use less carrots, but in no case more than the proportion allows.
How many berries or seeds
In addition to carrots, rowan berries, cranberries, apples, lingonberries, dill seeds, caraway seeds, bell peppers and even celery are added to the cabbage.
As for all these components, they are added with the mark “by eye” or to taste.
To add some devilish flavor to the preparation, you can add a little horseradish, or to be more precise, no more than 1 teaspoon of grated horseradish per 1 kg of cabbage.
How much salt
In this case, it is better to stick to the rule - no more, no less. For 1 kg of cabbage take 1 tbsp. of table salt (coarse, not iodized).
