Sauerkraut garlic

1 serving


For fermentation, we select strong developed heads of garlic, the same in size, fragile. Having freed them from root lobes and husks, rinse them with drinking soda, put them in a tub, interspersed with stems and dill inflorescences, pieces of red pepper pods, horseradish roots, but not too abundant, and pour brine. To prepare brine, dissolve salt in warm boiled water, pour vinegar and beet kvass. We leave the tub without oppression for two or even three weeks at room temperature while the fermentation process is going on, and then transfer it to the cellar, where we store sauerkraut garlic under moderate oppression. During fermentation and after it, add brine prepared at the rate of: 20 g of salt and 20 g of vinegar per 1 liter of water into a tub or barrel through a tongue-and-tongue hole. In the cellar, sauerkraut garlic is stored until May - June next year.