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  • 2016/12/18
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Sarma🇷🇸💕

レシピ
材料・調味料
Water
1l
Sea Salt(for water)
30g
Cabbage
one head
作り方
1
Kiseli Kupus: Cut a hole in the bottom of the cabbage head, at the stem where the leaves come together, scooping out a cone fairly deep into the cabbage.
2
Fill the hole with sea salt or pickling salt.
3
Put the cabbage stem side up( so that the salt stays put on top) into a crock or large plastic container filled with salted water (use pickling salt).
4
Salted water: 30g of salt per 1l of water. Optional: garlic, pepper, horseradish, dill, pepper seeds or whatever you fancy to the brine.
5
Since the cabbage will float to the top until they get fermented, you have to place a plate or board on top of the cabbage to keep them submerged under the brine.
6
On top of the plate, place something heavy, like a clean stone or brick or a big jug filled with water. Cover everything with a large tea towel and place in a cool dark place, like your basement or cellar.
7
You need to check nearly every day and scoop off the foamy stuff on top and mix it all up so that the salt, which sinks to the bottom, is evenly distributed throughout the brine.
8
The cabbage will be done in 4-6weeks, and can be placed in plastic bags and stored in the freezer.
ポイント

For quicker fermenting, add one slice of bread and 1table spoon of corn flour. The next day take out the bread and throw it away.

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Sour cabbage
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