How delicious sour cabbage for those who don't like vinegar.
|Cooking time 40 minutes||Number of servings 15|
The brine to boil with salt. Cool.
To chop the cabbage.
Carrots grate on a coarse grater.
Tightly to fill the 5-liter jar (better in the wide neck).
Pour the cooled brine.
Leave for two days at room temperature.
During this time several times to "pierce" cabbage (to the bottom) to get out of Gaza.
After two days drain the brine.
In this dissolve the sugar (to 1 liter of brine).
Again, pour in the cabbage. After 10-12 hours remove in the cold.