Sauerkraut
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 8
- 1 tbsp sugar
- 1 liter water
- 2 tbsp salt
- 3 kg cabbage
- 3 pieces carrot
- Carbohydrate 21.7824050000657 g
- Cholesterol 0 mg
- Fat 0.376630000003307 g
- Fiber 9.38825000002688 g
- Protein 4.80547500001111 g
- Saturated Fat 0.127990000000994 g
- Serving Size 1 1 Serving (495g)
- Sodium 508.289500884675 mg
- Sugar 12.3941550000389 g
- Trans Fat 0.120070000000142 g
- Calories 94 calories
I give the recipe to 3 kg of cabbage, and she made 10 kg (for sale, so it's a lot). Take the 3 kg of cabbage. Shinkuem. I have a special knife for cabbage. Now carrots. Mix the cabbage, carrots and add it in a bowl tightly (I have a bucket, it is possible in the 3-liter jar). Make the brine at the rate of 2 tablespoons. l. salt, 1 tbsp. l. of sugar per 1 liter of water (I did a 3 liter). We put our pickle on the stove and bring to a boil. After the brine is completely cooled, pour the cabbage, cover with a lid and leave in a warm place for 3-4 days; necessarily every day to mix it to evenly prosalivalas. As appears from above the foam (or bubbles), then the cabbage is ready! Add the cabbage a little vegetable oil, onion and serve! Bon Appetit!
