Thread:Maguti/@comment-31627407-20171005150648/@comment-31019144-20171006193103

@Tapasz: The recipe I leave you very gladly.

For my 20 liter ferry barrel I need 4 large white cabbage. The barrel must be thoroughly cleaned. Before I add the cut cabbage I wip the barrel with vinegar essence (do not forget latex gloves). The cabbage is cut very finely, the sections should not be thicker than 2 mm. After a handful of cabbage, I pour salt onto the cabbage. This is the layer for layer. I take a total of about 800 grams of salt (coarse grained). When the drum is filled about 12-15 cm, I stomp the cabbage with a wooden stirrer. It becomes softer and the salt draws the liquid from the vegetables from the beginning. If the barrel is half full then 10 ml of 80% natural lactic acid are added (be very careful, the stuff is very corrosive - I buy it in the pharmacy). Then I poured a bottle of good white wine. It should be dry. Then it goes on layer by layer, hissing again and again. If the cabbage is completely filled, there should be a liquid spoon over the cabbage. Some of the cabbages I have laid aside are cut to size and the cabbage is covered. Then I lay on these cabbages a heavy weight of earthenware. Cover on top and fill the edge of the lid with water. This edge must not dry out during the fermentation. After 5-6 weeks, the sauerkraut is ready. During the fermentation, my gardening pot is near our stove. A radiator is also sufficient, mainly warm. If you have any questions, always gladly. It sounds complicated, but it is not. For smaller vessels you can simply convert the measurements, the lactic acid is not an absolute must, the result is, however, substantially better (taste). Have lots of fun with it...