Ingredients

Title Value
1. White cabbage 3 Kg
2. Caraway 50 Column
3. Coriander 50 Column
4. Salt 3 art. l
5. The apples 2 PC.
6. Juniper berries 10 PC.

Cooking

1. Stage

Rinse and chop the cabbage with a knife or using a special grater.

1. Stage. Rinse and chop the cabbage with a knife or using a special grater.

2. Stage

Add salt, cumin and coriander to the cabbage. Mix well and knead a little with your hands. Cut the apples into slices, remove the seeds, put on the bottom of the dishes in which the cabbage will be fermented. Put the cabbage on the apples, cover with a lid of a smaller diameter and put under oppression. If the cabbage is not sweet then add a little sugar to speed up the fermentation process.

1. Stage. Add salt, cumin and coriander to the cabbage. Mix well and knead a little with your hands. Cut the apples into slices, remove the seeds, put on the bottom of the dishes in which the cabbage will be fermented. Put the cabbage on the apples, cover with a lid of a smaller diameter and put under oppression. If the cabbage is not sweet then add a little sugar to speed up the fermentation process.

3. Stage

Put the cabbage in a cool place for 2-3 days, after which you can taste it.

1. Stage. Put the cabbage in a cool place for 2-3 days, after which you can taste it.

4. Stage

Bon Appetit!!!

5. Stage

Sauerkraut with caraway seeds and apples is very tender, tasty, juicy and aromatic. Cooking is quite simple and fast, the recommended cooking time is about 3 days, but depending on your taste, you can try it in a day. Apples are added to this cabbage to give it acidity, it is a natural substitute for vinegar. Before use, squeeze the prepared cabbage a little with your hands and season with olive or vegetable oil.