Sour cabbage (old Belarusian recipe)
Ingredients:
● cabbage,
● water (10 L),
● salt (500 g)
● bay leaf, a root of horseradish, black pepper, allspice.
Method:
There are several ways of making sour cabbage at home, but the old recipes where the cabbage is cut into quarters, halves, or even whole are used very rarely. It’s better to select late sorts of cabbage. The cabbage should be white, juicy, and with crispy leaves. If you use whole, halves, or quarters, cut out the cabbage stalks.
To make the cabbage sour you’ll need a special pot. Firstly, the preparation of the sour cabbage in wooden barrels (except conifers) gives a specific pleasant aroma to the dish. Secondly, wood is an environmentally friendly material that does not adversely affect the human body.
You can diversify the taste of the cabbage by adding large slices or whole small apples of sour sorts, plums, cranberries. You can either add some sweet pepper and cumin, cloves and bay leaves, horseradish and celery, oak leaves.
Initially, cabbages should be baked in an oven at a temperature of 200-220 ° C for about 6-8 hours. Take the cabbage out, remove the upper leaf, and put the cabbage into cold water until cool. Put the cabbage in a wooden barrel. Pour over the cold brine (500 g of salt for 10 liters of water), put something heavy on the barrel. You can also add bay leaf, a root of horseradish, black pepper, and allspice. Leave the cabbage for 5-7 days at room temperature, every day to collect the foam. Then put the barrel in a cool place and store it at a temperature of about 0°C.
ENJOY YOUR MEAL!
Where to taste:
Farmstead "Studinka",
Novik Vasily,
+375 (29) 208-52-19,
vilagro@rambler.ru
Bretsk, Kobrin district, v. Girsk
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