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Almost every nation has its national recipe of cooking cabbage. Everybody know Korean cabbage. The most widespread cabbage dish in Russia in sour cabbage. This dish is traditionally cooked by hostess in autumn and eaten all winter long. |
Sour cream is easy to cook, it needs not very expensive ingredients. And one more reason to eat sour cabbage – except of very good taste it is real fund of vitamin C. Sour cabbage has more vitamin C than oranges. Eating it you do great prophylactic of winter diseases.
You can try to cook sour cabbage by yourself.
You will need:
3 ½ pounds shredded white cabbage
1 shredded carrot
2 small bay leaves, lightly crushed
10 allspice berries
12 black peppercorns
2 ½ tablespoons kosher salt
Mix all ingredients in a large bowl using you hands. Mash with strongly until the cabbage wilts and exudes juice. Transfer mix to a pickling crock, packing it in as tightly as possible. Apply a weight, making sure that all of the cabbage is completely submerged beneath the brine. Cover and let ferment at room temperature for 4 – 6 days.
If you are not sure, you will have the best result, buy sour cabbage in the shop.
