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10 rules for pickling cabbage: Use large rock salt without additives. Add carrots after mashing the cabbage with salt. Use a small amount of carrots. About 1 piece of 200 grams per 2 kg of cabbage. If you pickle without sugar for 7-10 days, then on the third day, put the cabbage under pressure. Use about 20 grams of salt per 1 kg of cabbage. All the cabbage in the container should be covered with brine. Use only mid-late varieties of cabbage for long-term storage. Maintain a room temperature of 18 to 22 degrees. No more. Pickle on the new moon and on men's days of the week. Watch the process. Release air, pierce the cabbage twice a day for all 7-10 days. Link to video: • 10 RULES FOR SAUERKRAUT WITHOUT MISTAKES...