Balkan-style sauerkraut

1. Stage

Peel the cabbage from the top leaves. Cabbage should be of good quality, fresh, without rottenness. Cut out the core, the hole should be deep, about the length of your fingers, so that the cabbage evenly salted.

2. Stage

I had 7 heads of cabbage, that's about 16 kg, I salted in a 40-liter plastic barrel. The barrel should be well washed with water, and turned over with boiling water.

3. Stage

Since I did not know exactly how much water to use, I first diluted in 10 liters. For 10 liters of water you need 300 grams of salt, stir it well and let it stand to dissolve.

4. Stage

Pour salt into the hole in the cabbage, about 2/3 of it, and put it in the barrel. Then fill it with water. For me, 10 liters was not enough, I diluted another 10 liters and added to the barrel.

5. Stage

It is important that the cabbage is completely covered with brine, in my barrel was not filled completely, the cabbage was floating, so I covered it with a plate and put a weight, filled the container with water. If you have it filled completely, it may not be necessary.

6. Stage

Close tightly with a lid. This is to prevent gnats from penetrating in the process of souring. After a few days, open the lid and see if the cabbage absorbed the water and the top is without water, then add a little salt water. If the cabbage is covered with water, there is no need to add water.

7. Stage

If you will store in the cellar. then let the cabbage stand at room temperature for a few days, and then remove to the cellar. I have cabbage on the balcony, it is glazed. Readiness of cabbage depends on the temperature, where it stands. We have about 20 degrees Celsius during the day, if it stays like that, it'll be ready in about 20 days. If it's colder, it will be ready in about a month, a month and a half. Enjoy your meal!