Sauerkraut

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im30_37025

 

Ingredients:

cabbage 1 kilogram
beet 300-400 grams
celery root with greens 200-300 grams
garlic 10 cloves
salt 3 Art. spoons
burning pepper to taste

 

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Kochan cabbage clean from the upper leaves, wash, cut into 8-10 pieces, remove the stalks. Pieces of cabbage for 5-6 minutes dipped in boiling water, then remove and cool. In a pan pour 2 cups water, bring it to a boil, then pour the salt, add the celery washed and peeled garlic cloves. Cook for 3-4 minutes, fill, then cool.

 

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Beets are washed, peeled, cut each tuber 6-8 parts.

 

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In a clean container (jar, enamel pot, etc.), Put the cabbage pieces, alternating with slices of beet. The layers are laid celery and garlic cloves.

 

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Pour brine vegetables, dishes closed. Store in a cool place. Cabbage will be ready in 7-10 days.

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