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Sauerkraut wild garlic
1 serving
Rinse the garlic, cut the roots, put the stem to the stem in jars, like pasta, and pour brine. During fermentation, periodically add brine (20 g of salt, 20 g of vinegar, 1 L of water). At normal temperature, fermentation lasts up to 2 weeks. After that, the salting is transferred to the cellar.
Rinse the garlic, cut the roots, put the stem to the stem in jars, like pasta, and pour brine. During fermentation, periodically add brine (20 g of salt, 20 g of vinegar, 1 L of water). At normal temperature, fermentation lasts up to 2 weeks. After that, the salting is transferred to the cellar.
dill to taste, salt - 300 g, vinegar - 1.5 cups, wild garlic - 10 kg, water - 6 l
