Sauerkraut in balkanski

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Offer you the recipe of pickled cabbage whole head. It tastes different from our usual shredded, but not worse. And what will get stuffed! You can also prepare the salad, put out and many delicious dishes. The recipe comes from the Balkan cuisine, they have this cabbage is harvested in huge quantities, barrels of 120 liters! And no wonder, because about the benefits of sauerkraut we all know. Is cabbage good until spring.

Ingredients for Sauerkraut in balkanski

Video of cooking Sauerkraut in balkanski

Step by step instruction of cooking Sauerkraut in balkanski

Шаг 1

Cabbage clean from top leaves. Cabbage needs to be of good quality, fresh, without rotting. Cut out the stalk, the hole needs to be deep, about the length of the fingers so that the cabbage is evenly salty.

Шаг 2

I had 7 heads of cabbage, which is about 16 kg, I salted in a 40 l plastic barrel. Barrel well washed with water, doused with boiling water.

Шаг 3

Since I didn't know exactly how much goes water, I lit the first 10 gallons. Per 10 liters of water 300 grams of salt, stir well and let it stand, the salt was dissolved.

Шаг 4

Fall asleep in a hole in the head salt for about 2/3 and put in a barrel. So done with each head. then fill with water. Me 10 liters was not enough, I threw another 10 litres and added to the barrel.

Шаг 5

It is important that the cabbage is covered with brine fully, I barrel was not filled completely, the sprouts pop up, so I covered it with a plate and put a cargo container filled with water. If you have completely filled, it may not be necessary.

Шаг 6

Close with a tight lid. It is necessary that the gnats couldn't get in the process of fermentation. After a few days, open the lid and see if the cabbage has absorbed the water and the top is no water, then pour a little salt water. If the cabbage is covered with water, the water refill is not necessary.

Шаг 7

If you will be storing in the cellar. let the cabbage a few days to stand at room temperature, then store in cellar. I have sprouts on the balcony it is glazed. The readiness of the cabbage depends on the temperature where it stands. We now have around 20 gr. heat, if it continues to stay this weather, it will be ready in 20 days. If the temperature is lower, then about a month and a half. Bon appétit!