Kako ukiseliti kupus sa pretakanjem vode? (How to make sour cabbage with pouring water?)

Sastojci: kupus, so i voda. Potrebno: plasticni okrugli drzac ili 2 drvene daske, plasticno bure sa poklopcem.

Savet: 

Procenat soli zavisi od veličine bureta za kupus, na bure od 100 L ide 3% soli to jest 3kg.

Kolicina kupusa zavisi od velicine bureta, 50% kupusa od velicine bureta. Na bure od 100 L ide 50 kg kupusa.

Priprema:

0. Oprati bure i ocediti od vode.

1. Skinite prve listove sa glavica kupusa kako biste odstranili eventualne nečistoće.

2. Nožem izvadite koren kupusa.

3. U udubljenje stavite so.

Sve glavice ispunite solju.

4. Ređati glavice jednu uz drugu. 

5. U praznine izmedju kupusa, stavite cetvrtine glavica kupusa.

Ili izrendajte kupus, stavite u kesice od zamrzivaca, deblje, ali ih prethodno izbusite na nekoliko mesta da moze slana voda da ulazi i da se rendani kupus kiseli.

6. 200g soli staviti u 4 litre vruce vode i mesati dok se ne otopi.

7. Toplo sipati preko kupusa.

Ponoviti ovaj proces dok se sav kupus ne prelije ovim rastvorom to jest 2 prsta iznad kupusa.

8. Stavite držač koji će da pritisne kupus, a preko njega kamen ili plasticnu flasu od 1.5 L napunjenu vodom.

9. Na početku, prvih mesec dana, dolivajte vodu sa solju, po potrebi da glavice ne ostanu na suvom. 

10. Sledećih mesec dana - drugi mesec, jednom nedeljno, dolivati slanu vodu.

11. Potrebno je pretakati kupus. Izvadti vodu sa dna bureta i vrati nazad na vrh - preliti preko kupusa.

Ingredients: cabbage, salt and water. 

Needed: plastic round holder or 2 wooden boards, plastic barrel with lid.

Tip:

The percentage of salt depends on the size of the cabbage barrel, a 100 L barrel contains 3% salt, that is 3 kg.

The amount of cabbage depends on the size of the barrel, 50% of the cabbage from the size of the barrel. A 100 L barrel holds 50 kg of cabbage.

Preparation:

0. Wash the barrel and drain the water.

1. Remove the first leaves from the heads of cabbage to remove any impurities.

2. Remove the cabbage root with a knife.

3. Put salt in the cavity (root whole).

Fill all the heads with salt.

4. Arrange the heads side by side.

5. In the spaces between the cabbages, put quarters of cabbage heads.

Or grate the cabbage, put it in thicker freezer bags, but first pierce them in several places so that salt water can enter and the grated cabbage can pickle.

6. Put 200g of salt in 4 liters of hot water and stir until it dissolves.

7. Pour warm over the cabbage.

Repeat this process until all the cabbage is covered with this solution, that is, 2 fingers above the cabbage.

8. Place a holder that will press the cabbage, and over it a stone or a 1.5 L plastic bottle filled with water.

9. At the beginning, for the first month, top up the water with salt, if necessary, so that the heads do not remain dry.

10. For the next - 2nd month, once a week, add salt water.

11. It is necessary to strain the cabbage. Remove the water from the bottom of the barrel and return it to the top - pour it over the cabbage.