Homemade preserves - sauerkraut with carrots, apples and cumin

PICKED CABBAGE

"Obrawszy główki kapusty ze wszystkich zbytecznych liści, przekrajawszy je w pół i odrzuciwszy głąby, pokrajać pozostałą twarda masę główek jaknajdrobniej heblem. Potem na dwa czubateplaned cabbage, give a small cup of salt, a small handful of cumin, a few pieces of sour apples and 5 to 6 juniper berries and mix these spices well in a larger vessel with cabbage."

Quote from the book "Polish Cuisine - an indispensable manual for cooks and housewives in rural and urban areas"  - Toruń 1901.

It's been over 100 years and nothing really has changed when it comes to sauerkraut!

But... what is this ribbon?

I looked it up and in the Polish language dictionary it says that a węborek is a bucket in the Poznań dialect - and we have a solution to the riddle.


INGREDIENTS

  • Oak barrel 50 l
  • 40 kg of cabbage, late varieties
  • 4 kg of carrots, cleaned and finely grated
  • cumin
  • rock salt - 20g per 1kg of cabbage
  • 10 pieces of apples
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Execution

Just like over a century ago, we clean the heads of cabbage from the outer, dirty and rotten leaves, we cut out the cores and do not throw them away - we eat the cores!

The bottom of the barrel is lined with cabbage leaves and apples.

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Slice the cabbage on a mechanical shredder into a larger bowl or into a "weaver"...

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Add a few handfuls of grated carrot to the shredded cabbage, cumin as desired and salt.

SALT - 20g per 1kg of cabbage

 Mix by hand and transfer to the barrel.

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We beat each portion with a pestle. You can throw a virgin into a barrel, which she would beat with her bare feet! We searched... without success.

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We repeat all the treatments until the products run out or the barrel is full. Finally, the barrel is covered, weighted with a stone and closed.

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After a few days of fermentation (3 - 7 days, it all depends on the temperature of the room where the barrel is placed) pierce the cabbage with a stick. We stick the stick to the bottom, place by place, in order to drain excess gases.

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Cabbage changes its taste as it matures. When it reaches the acidity that suits us best, we put it into sterilized jars. We store it in a cool place.

Tasty and healthy!

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