Cabbage "Glory" is considered to be a classic variety for Racing, there are still winter varieties, such as AROK, "Morozko", "Arctic F1". Soldering varieties are distinguished by a large size of kochens and dense, thick, even rude leaves. There are signs that you need to pick up cabbage on a growing moon, by the way, since November 29 there comes a growing phase, you can begin the workpiece.
You will need 2 kg of cabbage:
- 50 g. Salt;
- 1-2 carrots.
First choose the container. The oak barrel in modern apartments is to keep problematic, so you can do glass, ceramic or enameled dishes (without chipping and damage), you can use a container from food plastic. You can not pick a cabbage in aluminum containers.
A classic recipe contains only cabbage, salt and carrots. Finely shredding cabbage, we remove the knockerel, three on the grater carrot, add salt and as you can turn to the formation of juice.
We are tamped, put on top of the plate, the cargo on it (I have a big stone) and we are waiting for 3-7 days at a temperature of about 20 degrees. Low temperature stops fermentation processes, and high leads to a sparkling of the product, so the temperature regime is very important. Cabbage periodically picked up with a wooden stick to remove the gases. If this is not done, cabbage will be patched.
On the surface as a result of fermentation, foam can form, it should be removed by a spoon.
When cabbage is ready, decompose on glass banks and store at a temperature not higher than 5 degrees.
You can submit on a table with unrefined sunflower oil. If your cabbage is too acidic, add some sugar to it (0.5-1 hours l), thin onions and sunflower oil. So you can fix the taste of even very acidic cabbage.
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