Ewa Wachowicz’s recipe for sauerkraut. It comes out the best thanks to such proportions

Each recipe of Ewa Wachowicz is a hit. Due to the “certainty” themselves, it is worth inspiring the recipe for sauerkraut. It comes out perfectly sour and balanced thanks to carrots and apple. Importantly, it is made according to the 1:20 ratio.

The most important principle in pickling cabbage is the use of appropriate proportions. uses the 1:20 method. What does this mean?

This method is to pour in 20 kg of harden salt per 1 kg of chopped cabbage. Thanks to this, it gains the perfect taste after stabbing. He also owes him to other spices, i.e. cumin, bay leaves, allspice, juniper.

It should also be remembered that salted cabbage must “lie down” for a while to let go of the juice. Set aside it twice for 20 minutes. At the right moments, we add other add -ons in the set order that we do not change.

We need to squeeze the cabbage from excess juice and knead in stoneware. We can’t immediately take her to the basement. He must lie in a room with room temperature for a week after the lactic fermentation process is stabilized. It is during it that he begins to pick.

Ingredients:

• 1 head of white cabbage;
• A few carrots;
• A few apples;
• Salt according to the above principle – 20 g per 1 kg of cabbage;
• caraway seed;
• bay leaves;
• allspice;
• juniper.

Preparation:

At the beginning, we chopped cabbage finely. Then we salt it, mix thoroughly and leave it for 20 minutes.

After this time, we add grated carrots, all spices And set the whole thing again for 20 minutes. Then we impress the cabbage from excess juice, put half of it into stoneware and knead well.

In the next step we add grated apples and the rest of the cabbage and knead again. Then we cover the whole with a board and load with a stone.

We leave the sauerkraut prepared in this way for a week. After 7 days, we take it to a dark and cool place, e.g. to the basement.

Serious cabbage is most often served for dinner. It blends in great with stew, pork knuckle or ribs. You can also add it to sausage, sausage, and pate sandwiches. Suitable for stew and dumplings with cabbage and mushrooms.