Sauerkraut

Ingredients
At 100 kg of cabbage requires 2.5 kg of salt, carrot 4 kg, 9 kg of apples, cranberries or cowberries 3.5 kg, 0.5 kg of cumin. Loss on sauerkraut is 12%.

Cabbage clean from green, contaminated or damaged leaves and cut off the outer part of the stem. Peeled cabbages shred or chop, depending on what type of cabbage prepared - shredded or chopped.
When cabbage filling in the well-steamed and washed barrels each layer of cabbage height of about 5-7 cm is necessary to pour salt and compacted. To give a better taste to cabbage add chopped carrots, apples, cranberries or cowberries, cumin.

You can add the cabbage and beets, which also improves the taste of cabbage, but paints it in pink color.

Filled barrel should cover washed green cabbage leaves and a clean white cloth. Cover with a wooden circle, and on him the yoke - thoroughly washed stones cobblestone weight of approximately 10% to the weight of cabbage.
When the cabbage and settles on the wooden circle appears brine height of 10-15 cm, necessary to reduce the pressure.

Formed on the surface of the brine foam has to be removed, and the edges of the barrel wipe thoroughly with a clean towel. As fermentation oppression, put on a wooden circle, should be reduced, but in such a way that cabbage all the time was covered by a brine layer at least 10 cm.

Cabbage fermentation lasts about 20 days at a room temperature of about 14°C. Fermented cabbage should be stored at a temperature of from 0 to 3°C.
You can also cook the cabbage in a pan or other suitable container taking the appropriate proportions of the ingredients.