White cabbage

10 kg sauerkraut is required:

12 kg cabbage

220 g garlic

700 g carrots

350-400 g (root celery, parsley and cilantro with tops)

5 pcs. Bitter peppers

60-70 g cherry leaves

200 g beet

2-3 pea allspice

280-320 g salt

3 pcs. 2. bay leaf

0.5 a broken piece of cinnamon

Clean the cabbage leaves to cover, rinse under running water and cut into 2-3 pieces fork. Garlic bulbs divide by the teeth, soak in warm water for 1.5-2 hours, then peel, rinse under running water and cut into circles of 3-4 mm thick. Pepper rinse thoroughly with cold water and remove the stalk. Roots peel, wash in cold running water, thickened rhizomes, cut lengthwise into 2-4 pieces. Cherry leaves, wash and let the water drain out. Beets Wash, peel and cut into thin slices. At the bottom of the barrel lay well washed cabbage leaves and cherries, and then dense rows sliced cabbage. Between rows overfill equal parts garlic, roots, carrots mugs, plates beet, cayenne, hot pepper. The top layer of vegetables, cover clean cabbage leaves, and then gauze or canvas top, place the well-washed wooden circle with the load. The load mass shall be not less than 10% of the total weight of stacked vegetables. After that, pour the cooled marinade over vegetables. The level of marinade to be 4-5 cm above the packed vegetables. At 10 kg of cabbage is necessary to prepare the marinade 6 l. Heat to boiling water, add the allspice, bay leaves, cinnamon and salt, then pour the marinade and refrigerate them filled keg. Within 4-5 days cask matured in a warm place (at room temperature) until the start lactic fermentation, and then drag in a cool place. The best temperature for storing sauerkraut no higher than 10 � C.