Usuba
Fermented Cabbage with Carrots
Crispy sauerkraut with carrots, prepared using traditional methods. The dish turns out aromatic, with a pleasant sourness and retains all the beneficial properties of fresh vegetables.
- Total
- 60 min
- Standard serving
- 1,147.5 g
Ingredients
Total 4
Instructions
- 1
Step 1
Prepare everything you need. Finely chop the cabbage into thin slices.
- 2
Step 2
Grate the carrot on a coarse grater.
- 3
Step 3
Layer the vegetables in a bowl: cabbage, carrot, cabbage, carrot. Sprinkle each layer with salt. Continue until the end.
- 4
Step 4
Mix all the vegetables together.
- 5
Step 5
Mix 500 ml of boiled water with 3 tablespoons of salt.
- 6
Step 6
Pack the cabbage with carrots tightly into a three-liter jar. Pour the prepared brine over it.
- 7
Step 7
After 24 hours, pierce the cabbage to the bottom with a wooden stick to release the bitterness. After 2 days, the cabbage will be ready to eat.
- 8
Step 8
Cover the jar with a lid and store in a cool place.
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