We start the pickling by choosing cabbage: it should not have putrefactive spots; the color of the cabbage should be uniform and practically not have a green tint (if the cabbage is yellow, then it is not suitable for salting, since it was stored under improper conditions); veins should be small, leaves are thin; the head of the cabbage must be firm and firm.
Divide the head of cabbage into 4 parts (it is more convenient to chop this way) and, if there are black dots, cut them out. Then finely chop the cabbage using a shredder (or knife).
Mix half of the cabbage with grated carrots (do not add too many carrots, because they contain a lot of sugar and the cabbage will develop a bitter taste during fermentation).
We take ordinary table salt, without adding iodine. Salt the cabbage to taste (like a salad): add a little salt and taste. We leave at room temperature for 5-6 minutes so that the cabbage starts up the juice. The main thing is not to overexpose the cabbage, because it will begin to oxidize and a yellow color will appear.
Put some cabbage in a dry clean jar and tamp it until the juice is released.
Thus, we continue to fill the jar with cabbage, but not to the brim, because a lot of juice is released during fermentation.
To make pink sauerkraut, mix the rest with grated beets, also with a little of it, because beets also contain a lot of sugar. Sprinkle with salt.
We fill the jar with pink cabbage in the same way.
We cover the jars with saucers and put them in a container where the liquid will drain. Leave the cabbage for about 3 days. (Ideal conditions are 17 degrees, but if the room temperature is higher – about 23 degrees, the cabbage will cook quickly, in 2-3 days.)
The sauerkraut is very juicy and crispy. The only difference between pink and white cabbage is that pink is slightly sweeter.
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