Sauerkraut - a healthy winter snack

To ensure that your cauliflower is tender and crunchy, you should choose white, firm cabbage with no signs of rot or lethargy.

Disassemble the cabbage into inflorescences and cover with cold water for 15 minutes to thoroughly wash it. Some housewives douse the inflorescences with boiling water, or blanch them before fermenting, but this is optional.

Place the inflorescences in jars, or put them in a saucepan where the cabbage will be fermented.

As an additive, it is advisable to add the following spices:

• horseradish leaves;
• dill stems;
• hot pepper pod;
• Bay leaf;
• garlic.

Prepare brine for 2 kg of cabbage:

• 2 liters of water (approximately);
• 4 tbsp. l. salt;
• 4 tbsp. l. Sahara.

Boil the brine and dissolve salt and sugar in it. Cool the brine and pour the cool brine over the cauliflower.

Cover the jars with cabbage with lids and leave for 3-4 days at room temperature for ripening. After this, the cabbage can be refrigerated and eaten like regular pickles after 7 days.

The quick method of salting cauliflower differs only in that it is poured with boiling brine.The taste of the cabbage will not be affected, and it will be ready within 24 hours.

To get colorful cauliflower, you can use various additives when fermenting.

For pink cabbage, place beet slices in a jar. It turns the cabbage pink, and the intensity of the color depends on the amount of beets.

Turmeric turns cabbage a bright yellow color, and you can experiment with the color in different jars to create your own bright salad on the table.

What does sauerkraut taste like? Nobody will say this. Even cabbage prepared by one housewife can taste significantly different if it is cooked at different times. And yet, this cabbage is always tasty and healthy. Try it yourself.

Watch the video on how to ferment cauliflower for the winter: