Sauerkraut with mushrooms

Let's cook sauerkraut with mushrooms, according to my delicious recipe. To do this, remove the stalks from the cabbage, thoroughly rinse and chop the cabbage with straws. Peel the carrots and grind them on a coarse grater, remove the core from the apples and cut them into small slices, wash the mushrooms and cut them across.

Then we put all these ingredients in turn in a small wooden barrel, first cabbage, then carrots, cabbage again, then apples, and so in turn we alternate with cabbage apples, mushrooms and carrots. We put whole cabbage leaves on the very top, pour warm brine, tamp the cabbage, and put a wooden circle on top and a load on top of it. It is necessary to check the amount of brine hourly, it must necessarily cover the cabbage. It will take at least a day for the vegetables to be salted. But I advise you to try cabbage to understand the intensity of salting, whether it suits you or not. I keep her like this for about two or three days.

Then we wash the glass jars and lids and put them in a steamer for sterilization, transfer the finished cabbage to sterilized glass jars, cover with lids and seal. Such salting can be served with any food, a thicker consistency, as well as hot drinks in the form of snacks. Bon appetit!