The fewer ingredients in sauerkraut, the more likely it is to turn out well. But this is a classic recipe that will surprise no one.
You can prepare something like this by taking a culinary risk, for example, fermenting cabbage with horseradish leaves.
You will need:
- cabbage 3.5 kg;
- carrot 1 pc;
- horseradish leaf 1 pc;
- currant leaves 2-3 pcs;
- dill sprig with seeds 1 pc;
- bay leaf 1-2 pcs;
- salt 75 g;
- black pepper 2-3 peas.
How to cook
1) Remove the top leaves from the head of cabbage, cut it into pieces and cut the cabbage into strips 3-5 mm thick.
2) Peel the carrots and grate them on a coarse grater, then mix them with the cabbage, add salt and knead with your hands so that the vegetables release their juice.
3) First, place several whole and clean cabbage leaves on the bottom of a clean container, then currant and horseradish leaves, dill, bay leaf and peppercorns.
4) Then lay out the cabbage, cover and put under pressure.
The cabbage should ferment for two or three days at room temperature. During this time, it is necessary to pierce it to the bottom so that carbon dioxide can escape.
If foam appears, it should be removed with a slotted spoon. In a week, the cabbage will be ready for consumption.
Bon appetit!
