Sauerkraut with cumin and carrots for the winter in Karelian style

The recipe, with step-by-step photos, is simple and accessible even to a housewife inexperienced in the culinary arts. Try it and see for yourself how good sauerkraut with cumin is in winter.

You will need to take:

• peeled cabbage (without heads) - 3 kg;
• carrots – 200 gr;
• coarse salt – 80 g;
• cumin – 2 tablespoons.

How to make sauerkraut with caraway seeds

In urban home conditions, it is better to ferment cabbage in small batches. This way the product is easier to store and looks more presentable than pickling that has been stored for a long time. For fermentation, take white cabbage without damage.

At home, it is best to ferment cabbage in an enamel container without chips on the inner surface. Line the dry and clean bottom of a pan or bucket with whole cabbage leaves.

Cabbage heads are cut into quarters and the head is cut out. Cabbage is chopped according to taste: small, large or medium strips. You can use a cabbage shredder or a sharp knife. Grind carrots on a coarse grater. Vegetables are placed in a mixing bowl.

Add salt and cumin seeds. Rub the cabbage with your hands until the juice appears.

The vegetable mixture is placed in a saucepan and compacted thoroughly.

A load in the form of a three-liter jar of water is placed on top.

And cover with a towel.

Cabbage is fermented at temperatures above 20 degrees for 3-5 days. It is important to pierce the cabbage layer with a fork twice a day to release gas bubbles. Then, the cabbage is transferred to dry, clean jars and stored in the refrigerator or on the balcony at a temperature of 5-7 degrees.

Sauerkraut with caraway seeds is good for making cabbage soup, as a filling for pies and dumplings. Karelians prepare a salad from such cabbage, adding cranberries, a little sugar and sunflower oil. Bon appetit!