Composition / ingredients
Cooking method
Prepare cabbage leaves (these are the leaves that cover the head, the upper ones. They should not be damaged): mine, cut out the place where the coarsest veins. When all the leaves are prepared, chop them with a knife or chop them with a food processor. Loose cabbage heads are also used, we chop them in the same way as cabbage leaves.
Peel the carrots, wash them thoroughly, rub them on a coarse grater. We put the cabbage and carrots in a large plastic basin, pour salt (you can not use iodized salt, as a result, the cabbage will become very soft), mix.
We put cabbage soup in an enameled container, cover it with a lid smaller than the diameter of the container, install the load (under the load the cabbage will let the juice) and leave it in a warm place for 48 hours. In the process of pickling, we crush the cabbage with our hands a couple of times a day, in the morning and in the evening (or we pierce it with a wooden stick).
After the specified time, the soup is ready. You need to store them, spread out in jars, in the refrigerator.
That's it, everything is very simple, and most importantly delicious and healthy!
Successful culinary experiments for you!
Calorie content of products possible in the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Table salt - 0 kcal/100g
