The Sauerkraut

Sauerkraut. In the beginning I prepare the necessary quantity of salt in the ratio: on 10 kg of cabbage белокочанной I take 0,7 kg of carrots, 180-200 г salts and 5 leaves лаврушки. Шинкуется cabbage and carrots, in process of filling of a tank for fermentation I pour its salt a layer behind a layer. Further I send on fermentation under oppression, the temperature should be 18-20 гр. Regularly I pierce for выпускания gas. A brine enlightenment - a readiness sign, that is fermentation end. It occupies from 4 till 7 days. Further I shift in banks and on storage at temperature 0... +2 гр. To answer It is published Elena Vasilevna in пн, 20/11/2006 - 18:20 Sauce with the Sauerkraut - excellent sauce to meat dishes. The unusual combination of components will impact to your dish unique relish and unforgettable sensations. Squeeze out cabbage properly, fill in with boiling water or a broth and extinguish in the closed frying pan 1,5 hours. Add sugar, salt and finish to boiling. Shake up oil with a flour and вмешайте in sauce, finish to boiling. Submit with a roast chicken.