Sauerkraut (crout, kraut)

       For pickling are good the cabbage heads mainly late (and mid-season) breeds of cabbage. For getting 100kg  of sauerkraut, is required:
- Fresh cabbage - 120kg,
- Carrots - 3,5kg
- Salts - 2,5kg.
At pickling cabbage it is better to use wooden casks (butts).
       At temperature 18 - 20°C fermentation begins for the second days. If the temperature is low, fermentation can proceed two-three months and lead to product damage. The best temperature for cabbage storage is 0°C.
       For the prevention of blushing, mucoiding, sauerkraut darkening and sauerkraut softening, is necessary, that fermentation passed at more high temperature, and Sauerkraut storage - at low temperature. The cabbage should be covered by brine.
       Indoors, where Sauerkraut is stored, there should not be persuasive smells. For this purpose the storehouse should be aired regularly. In a storage time not less than three times a month is to wash in hot water the weight and to delete a mould from the Sauerkraut.
       The temperature above + 5°C operates on a 
Sauerkraut negatively. It is necessary to prevent freeze of Sauerkraut.
       It is not recommended to use iodide salt to 
Sauerkraut, as it worsens colour of a product.
       In the spring the container in which are stored 
Sauerkraut, it is desirable to cool with snow or ice.