To achieve the crispiest and most flavorful sauerkraut, choose firm heads of white cabbage and ferment them during the new moon.
Ingredients: 1.5 kg white cabbage, 100 g carrots, 50 g parsley root, 50 g parsnip, 50 g celery, 1 medium beet, 20 g garlic, 5-6 cherry leaves, 3 bay leaves, 3 black peppercorns, 1-2 hot peppers, 1 cinnamon stick, 10 g fresh cilantro, 25 g salt, 0.5 l boiled water
Preparation:
Cut the washed cabbage into quarters. Slice the cabbage into thin ribbons, slice the beet into rounds, slice the carrots and garlic into thin slices, and cut the parsley root, parsnip, and celery lengthwise into four pieces. Place the cherry leaves at the bottom of the jars, then layer the cabbage, alternating with the other vegetables.
For the brine, dissolve the salt in boiled water and add the bay leaves and the broken cinnamon stick. Let the brine cool, then pour the cold brine over the vegetables. Leave the jars at room temperature for three days, and once active fermentation begins, move them to a cool place.
Tip:
Gently poke through the layers of vegetables with a wooden stick in several places down to the bottom after pouring in the brine. This lets the brine fill the spaces between the layers and ensures even fermentation.
