Preparing sauerkraut is the finale in a series of long winter preparations. This dish is familiar and healthy.
We recommend another recipe that will turn sauerkraut into a full-fledged vegetable salad.
You will need:
- cabbage - 2 kg;
- fresh beetroot - 700 g;
- garlic - 4 cloves;
- a bunch of dill;
- horseradish root - 1 tbsp;
- cumin - 2 tsp;
- salt - 2 tbsp.
How to cook
1. Peel the cabbage from the top leaves and cut with a knife as usual.
2. Place in a bowl, sprinkle with salt, and knead with your hands.
3. Peel the beets and grate them on a coarse grater.
4. Pass the peeled horseradish root through a meat grinder or chop it in another convenient way.
5. Chop the garlic and herbs with a knife.
6. Place layers of cabbage in the fermentation container, then beets, garlic and herbs, and then cabbage again.
We leave the preparations for 4 days at room temperature, piercing them every day with a wooden stick to the bottom.
When ready, close the jar with a lid and store in a cool place.
Bon appetit!
