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Bezotcovschina wrote

Wow. I, actually, cook something very close to this pretty often. It's very tasty, one of my most favored dishes. However, I prefer adding sour cabbage if I have one.

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anchaljyoti OP wrote

Do you have recipe for sour cabbage? I wanna try that too.

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Bezotcovschina wrote

Well, there are literally as many recipes for sour cabbage as there are families. Probably, one can gauge a genealogical proximity of families by a way they made sour cabbage. And a taste could vary a lot!

In my family it's something close to sauerkraut. I don't have particular proportions for ingredients, everything is "just that many" or "just enough" - slice some cabbage, add sliced carrots and dried dill, put it into a big bowl, add rock salt (or just normal table salt). Then you, like, fiercely mash and crush everything with your hands to the point when all salt dissolves and vegetable juice is produced. Then put a weight on everything and let it ferment for 3-5 days. Each day you should remove the weight and poke some holes with a knife, to keep oxygen going. When everything is fermented enough, then it's ready, leak all the juice out and put everything else to jars. It can be stored for a long time.

A lot of variations are possible, like, using whole cabbages, adding cranberries, not adding carrot, not using dill, or using something else, not mashing everything with salt, but rather layering with salt, fermentation period. You could and should experiment with ingredients to find your way.

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anchaljyoti OP wrote

Wow thank you, you have explained it enough. I am gonna try this. Found few recipes for this while googling. Possibly all of them have different variations according to the taste bud.

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