Sauerkraut with Mushrooms

Nutrition

Instructions

1. 1

   Let’s make sauerkraut with mushrooms using my delicious recipe. To do this, remove the cabbage cores, rinse thoroughly, and shred the cabbage into thin strips. Peel the carrots and grate them on a coarse grater; core the apples and cut into small slices; rinse the mushrooms and cut crosswise.

2. 2

   Then place all these ingredients in turn in a small wooden barrel: first cabbage, then carrots, then cabbage again, then apples, and so on, alternating layers of cabbage with apples, mushrooms, and carrots. Place whole cabbage leaves on top, pour in warm brine, press the cabbage down, and place a wooden disc on top with a weight on it. Check the brine level every hour; it must always cover the cabbage. The vegetables need at least 24 hours for salting. But I recommend tasting the cabbage to understand whether the salting intensity suits you. I keep it like this for about two to three days.

3. 3

   Then wash the glass jars and lids and place them in a steamer for sterilization. Transfer the finished cabbage into sterilized glass jars, cover with lids, and seal. This salted cabbage can be served with any food of a thicker consistency, and also as an appetizer with alcoholic drinks. Enjoy!