Blend for Fermented Cabbage

Full name of the product: Blend for Sauerkraut

Ingredients: Caraway seed, dill seed, bay leaf, paprika, allspice, parsnip. No salt, no additives!

Use for canning:  1 Take 1 package of the blend per about 10 kg of cabbage. To serve, mix sauerkraut with some vegetable oil and chopped onion.

It is important that both sauerkraut and its brine are loaded with vitamins. If stored accordingly (at 1 to 10°С), sauerkraut retains its vitamins for 6 to 8 months. The best way to make sauerkraut is to layer it with cabbage leaves either in wooden tubs or in ceramic or glass jars.

Recipe: Take 10 kg of late cabbage, discard the wilted, limp outer leaves and cut the cabbage in halves, trim out the core and slice with a slaw cutter into stripes not more than 5 mm wide. Shred up to 2 kg of carrot. In a big enamel basin, combine cabbage and carrot with 200 g of salt, squeeze the cabbage well with your hands until juice appears. Slice 0.5 kg of onion into rings. Add the onion to the mixture in the basin and stir in the blend for sauerkraut and cranberry or cowberry to taste. Mix well and fill the jars with the cabbage mix up to the top, tamping it down with your fist or a masher. In the end juice shall be visible over the cabbage. Put jars on plates to prevent juice from spreading around in the process of fermenting and let them stay at room temperature. Every 24 hours pierce the cabbage with a wooden stick to the very bottom. When the juice becomes transparent (it usually takes 4 to 6 days), it means the sauerkraut is ready. Close the jars with plastic covers and keep them in a cool place (best of all in the fridge).
One package of the blend is enough for about 10 kg of cabbage.

REMEMBER! Spices and herbs may change the taste of your food, so add them to your taste with care.