The useful properties of the sauerkraut are known since ancient times. This is an indispensable source of vitamins in winter. The garnish of stewed sauerkraut is considered a classic dish, and can be served to a table with any meat or fish product.
But there is nothing more pleasant when you not only prepared my own cabbage, and when you planted it and raised them with your own hands. Especially tasty sauerkraut is obtained from late varieties. The leaves of such cabbage are not loose, like in early varieties, and solid. That is why it retains all vitamins and pleasantly crumbs in the mouth. For all these qualities, the Cabbage Sorts "Moscow Late 15" is suitable and is characterized by very high yield. Typically, the seeds of this variety are beginning to germinate in April, when sowing work began on the fields. And the seedlings are planted in mid-May, if you plan later, the cabbage kapanos may not be formed.
Cleaning kochanov is usually produced after the first frosts, so the cabbage will deteriorate better and will be stored longer. Now it's time to make our cabbage.
This is a very serious process and it is worth it to approach. To begin with, you need to separate from the cabbage external 
leaves, before the appearance of solid, and then, cutting a kochan into several parts, start to shine. Despite the appearance of kitchen combines into everyday life, all connoisseurs of cooking sauerkraut bold it in a tubing with a branch or a knife on a wooden surface.
Thanks to this, the cabbage juice does not flow and in the further cabbage remains juicy. Then it is necessary to grate the carrot on a large grater, at the rate of 4: 1 and then mix it with a cabbage by adding salt. Stirring, you need to slightly compress the sliced \u200b\u200bvegetable mixture in your hands so that it gives juice. Salts are added approximately as on the salad, do not need to be very zealous. And now attention - you need to add a little sugar. Cabbage for approximately 1 tbsp. A spoon - this will speed up the further fermentation process. After that, you can start storage, most people use 3 liters for this. Banks. Laying cabbage to the jar, you need to carefully ram it. Who has a hand does not go to the neck of the jar, you can use a wooden dotato puree. Usually at the end, juice accumulates on the surface, it can be merged and supplemented with a cabbage jar.
The next stage will be the fermentation of cabbage. For this, banks (y) leave open for 2-3 days at room temperature and every day, thin item to pitch cabbage to the bottom, in several places. This must be done in order for the accumulated gases to come out. Upon expiration of fermentation, banks are closed with polyethylene lids and fold into a cold place. For this, a fridge, a pit or a balcony is suitable if the temperature does not fall below 0 degrees. So we got to the most interesting, now you can put out cabbage. There is a huge number of diverse preparation recipes - we will focus on the classic version. Some people are washed with cabbage before cooking, because It is very sour - it is not recommended to do. After all, when washing, all the vitamins are washed off with acid. It will be enough to just squeeze the cabbage. Then it is laid in a saucepan, poured with 1 glass of water (per 1 kg. Cabbage) and put to griely on slow lights for 30 minutes. While she can make it possible to make refueling. On a hot frying pan, cooked by vegetable oil, a grated carrot is poured 2-3 pcs., Chopped onion and begin to fry. Onions, there must be transparent, and the carrot is soft - the main thing is not to remember! After 30 minutes, the refueling is added to the cabbage, stirred and extinguished 20 minutes, adding 1 bay leaf, 5-6 peas of black pepper, and told the vegetable oil. Everything, stewed cabbage Ready to use. You can serve with meat or fish, both a separate dish and in combination with potato mashed potatoes. Bon Appetit!
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