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How to impose sauerkraut? It's super easy and you'll have divine food for the winter! Always a perfect result! Required products for an 80-liter can: 15 medium-sized cabbages 2 kg. Sea salt 1 pc. dry corn 1 pc. Horseradish 1 apple as desired 1 beetroot as desired Method of preparation: The cabbage is cleaned from the upper leaves and cut crosswise on the lower side where it is hammered. It is placed in the canister with the leaves on the bottom. Horseradish, corn is placed in the second row! If you want to add beetroot and apple, it is good to cut them into four pieces. Place a quarter of a cabbage in the spaces between the cabbages. As soon as you fill the can with cabbage, it must be topped up with water and salt. Add 40 grams of sea salt to 1 liter of water! I use five liter tubes of mineral water, putting 200 grams of salt in each! After 10 minutes, the salt melts, shaking occasionally, and then pours into the can! Fill it at least 10 cm above the cabbage! To keep the greens under the brine, clamp them with a large plate or with a grid and a weight. It is good to make the cabbage around November 15th so that it is ready for Christmas and New Years! If you have made more cabbage, you can store it by stabilizing it with sodium benzoate bought from the pharmacy! I wish you a pleasant viewing!