How to make
For the recipe you also need twigs of vine, transfer hose, cheesecloth, gauze 2x2″ (5/5 cm).
Clean and wash the cabbages. Carve out their core and lightly cut it crosswise. Add coarse salt in the carved out part and tightly arrange the cabbages with that part facing up.
Since our barrel is without a tap, we will use a hose to strain and refill the water. At its lower end I put gauze, which I fix with an elastic band. This way I prevent it from clogging with residual leaves. I place the hose at the bottom of the barrel and arrange all of the cabbages around it.
Between the layers, add the washed and chopped pieces of horseradish, carrots, corn and apple, which will add a pleasant taste to the sauerkraut.
In a large bowl, dissolve the coarse salt in hot water. Once the brine has cooled completely, strain it through gauze and add more cold water. Place cheesecloth on the cabbages, which is with a diameter of the barrel. On top, put the woven wreath of twigs and press it with a stone.
Strain the water from the cabbages after the sixth day and fill the barrel up with fresh water and this is done every day until the cabbage starts to become sour. In a week, rinse the cheesecloth, which has picked up the color and wash the stone. This will make the cabbage fit for consumption longer. Store it in an unheated room.
Tip: You can add red beets to the barrel. I personally love it natural when I make sauerkraut dishes, sauerkraut sarma or sauerkraut salad from it.
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