In a note good advice on sauerkraut preparation in cylinders and barrels is given.
HOUSE CONSERVATION
House conservation
Better the cabbage of late grades approaches for this purpose. Heads should be cleared it of integumentary green leaves, to cut out the damaged places and cabbage stumps and to chop. The width of shaving should be not less than 3 and no more than 5 mm.
To make sour cabbage it is possible in ten-liter cylinders or barrels.
In cylinders
Shinkovanny cabbage and the carrots cut on noodles divide into four parts. A portion of cabbage and carrots spread on an oilcloth, add salt, mix, stack in a cylinder and carefully condense by means of a wooden trambovka. As prepare the second, third and fourth portions. A cylinder fill on 10 cm below from neck top. From above put a pure rag, a wooden plate in the size of 150×150 mm and cargo (the pure bottle filled with water).
The most favorable temperature for this purpose – 15-18 degrees of heat.
The filled cylinder take out in a cellar or put in a cool place. In a week – another the cabbage is ready to the use.
In barrels
In them it too make sour in the portions, densely stamping the back party of a hand or a wooden trambovka, atop stack a sphere (thickness to 3 cm) pure green leaves of cabbage, then hammer a bottom and put on it a stone. Keep sauerkraut in a cold cellar or in a cellar.
Compounding
In a cylinder: 9 kg of shinkovanny cabbage, 250 g of carrots, 250 g of salt are put.
In a barrel in capacity of 50 l: 46 kg of shinkovanny cabbage, 1,3 kg of the cut carrots, 1,3 kg of salt, a bay leaf and caraway seeds – at will are put.
In a storage time it is necessary to delete a white mold from a surface of cabbage. For this purpose remove cargo, take out a bottom, wash out, clear the top sphere and again stack a bottom and cargo.
Preparation season – the second half of the October, the first half of November.