sauerkraut with onions for winter

Step-by-step cooking

1. Step 1:

   

   For the recipe you will need cabbage, onion, herbs, garlic, salt, oil.

2. Step 2:

   

   Chop the cabbage.

3. Step 3:

   

   Pour the chopped cabbage with boiling water so that the cabbage is completely in the water.

4. Step 4:

   

   Preheat the frying pan with oil.

5. Step 5:

   

   While the frying pan with oil is heating up, chop the onion.

6. Step 6:

   

   Chop the greens (if there are not enough fresh greens, then you can additionally use dried, but in small quantities).

7. Step 7:

   

   Put onions and herbs in a frying pan heated with oil. Lightly fry.

9. Step 8:

   

   Drain almost all the water from the cabbage (leave a little at the bottom)

10. Step 9:

    

    Add fried onions with herbs to the cabbage and mix thoroughly.

11. Step 10:

    

    Chop the garlic in any way possible (approximately 4 medium garlic cloves per 0.5 kg of cabbage).

12. Step 11:

    

    Add the crushed garlic to the cabbage and mix thoroughly.

13. Step 12:

    

    Add salt to the cabbage (a teaspoon per 0.5 kg of cabbage) and mix thoroughly.

14. Step 13:

    

    Then tamp the cabbage evenly and put it under pressure at room temperature for 3 days. Cover the top with a towel. Periodically (1 time a day) pierce the cabbage with a fork or stir in order to release carbon dioxide, otherwise the cabbage will be bitter.

15. Step 14:

    

    After 3 days, the cabbage is ready. Transfer to jars and put in the refrigerator.