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Print Recipe
 Sauerkraut with Rye Flour Recipe
What do good Housewives do in autumn? That's right, sauerkraut. To winter and soup cook, and the potatoes boiled and served with onion and sunflower oil. And anyway, what winter without a jar or two of sauerkraut? According to this recipe, one of my very distant relatives fermented cabbage. Cabbage is obtained slightly tart, "sharp", vigorous and very tasty. Try it, and suddenly like it?
Course Holiday Food, Snacks, Special Food Dishes
Cuisine Croatian
Keyword For Experienced
Cook Time 60 minutes
Passive Time 5 days
Servings
Ingredients
Course Holiday Food, Snacks, Special Food Dishes
Cuisine Croatian
Keyword For Experienced
Cook Time 60 minutes
Passive Time 5 days
Servings
Ingredients
Instructions
  1. With cabbage remove the top leaves. Rinse under water, dry and chop in any way. A couple of whole leaves set aside, they will come in handy next.
    With cabbage remove the top leaves. Rinse under water, dry and chop in any way. A couple of whole leaves set aside, they will come in handy next.
  2. Peel the carrots, grate.
    Peel the carrots, grate.
  3. In a bowl or basin, fold the cabbage and carrots, add salt.
    In a bowl or basin, fold the cabbage and carrots, add salt.
  4. Pour in the water. Water should not be boiled. There is a well-excellent. And there is no something and simply filtered can get away.
    Pour in the water. Water should not be boiled. There is a well-excellent. And there is no something and simply filtered can get away.
  5. And wooden pestle with a little "tread" cabbage. It is not necessary to mash or RUB it strongly. Just tap 5-7 times with a pestle up and down and mix the cabbage with the carrot.It is more convenient to do it in portions. I usually divide the entire volume into 4 parts and "stomp" the cabbage in 4 calls
    And wooden pestle with a little "tread" cabbage. It is not necessary to mash or RUB it strongly. Just tap 5-7 times with a pestle up and down and mix the cabbage with the carrot.It is more convenient to do it in portions. I usually divide the entire volume into 4 parts and "stomp" the cabbage in 4 calls
  6. At the bottom of a three liter jar pour 1 tbsp rye flour.
    At the bottom of a three liter jar pour 1 tbsp rye flour.
  7. Cover it with a cabbage leaf.
    Cover it with a cabbage leaf.
  8. And put the salted-crumpled cabbage in a jar, crushing it with a pusher. So do until the jar is full. Usually a three-liter jar includes 2-2. 5 kg of cabbage.
    And put the salted-crumpled cabbage in a jar, crushing it with a pusher. So do until the jar is full. Usually a three-liter jar includes 2-2. 5 kg of cabbage.
  9. Top cover the cabbage with cabbage leaves and pour 1 tbsp rye flour.
    Top cover the cabbage with cabbage leaves and pour 1 tbsp rye flour.
  10. You can give a stalk.
    You can give a stalk.
  11. Leave the cabbage in the room for 3-5 days. On the second day usually begins copious brine, so the banks better to put on a tray or something to spread. Jar cover with gauze or just cover with inverted lids.
    Leave the cabbage in the room for 3-5 days. On the second day usually begins copious brine, so the banks better to put on a tray or something to spread. Jar cover with gauze or just cover with inverted lids.
  12. Starting from the second day, when fermentation begins, cabbage should be pierced with a wooden stick or handle from the shoulder blade to the bottom to release gases. This should be done 1-2 times a day.
    Starting from the second day, when fermentation begins, cabbage should be pierced with a wooden stick or handle from the shoulder blade to the bottom to release gases. This should be done 1-2 times a day.
  13. The fermentation time depends on the room temperature and can last from 3 to 5 days. As soon as it is seen that the fermentation has declined, the brine is not released-the cabbage is ready. Put it away in a cold place (fridge, cellar, basement) and enjoy all winter.
    The fermentation time depends on the room temperature and can last from 3 to 5 days. As soon as it is seen that the fermentation has declined, the brine is not released-the cabbage is ready. Put it away in a cold place (fridge, cellar, basement) and enjoy all winter.
  14. Given, that under sour not been used sugar and was used rye flour, cabbage can seem you sourer conventional and more " vigorous." Therefore, when serving, lightly sprinkle sugar, stir and leave for 5-10 minutes, then pour oil and serve.
    Given, that under sour not been used sugar and was used rye flour, cabbage can seem you sourer conventional and more " vigorous." Therefore, when serving, lightly sprinkle sugar, stir and leave for 5-10 minutes, then pour oil and serve.
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