Sauerkraut recipe for Oursson MG2010 meat grinder

An appetizer with national colors and in the best American traditions. Recipe will be appreciated by everyone who knows the essence of it! What could be sweeter for a American in winter than sauerkraut??!. Ku-y-sheesh… so it tastes even better, because the perfect slicing affects the taste! You can’t stop eating them… See for yourself. Bon appetit!

Kvassy cabbage

We will need for 12 servings:

Fresh white cabbage – 1000g,

Carrots – 250 g,

Salt – 1 tbsp.l.

Method of preparation:

Oursson MG201 meat grinder

1. Cut the cabbage into portions that will pass freely through the hopper of the vegetable slicer.

2. Put a large chopper in the vegetable slicer.

3. Pass the prepared pieces of cabbage through a shredder. Salt the thinly sliced cabbage a little to give it more juice.

4. Put the coarse shredder attachment in the vegetable slicer. Chop peeled carrots.

5. Stir in the cabbage and carrots, salt and place tightly in a plastic or ceramic Oursson container, place a clutch.

6. Let the cabbage ferment for 2-3 days at room temperature, periodically prick it with a long thin stick to get the carbon dioxide out.

7. Before serving, put the sauerkraut in a salad bowl, season with vegetable oil and serve.

Note:

Make cabbage into cabbage soup, add it to vinaigrette or simply sauté with smoked brisket or mushrooms.

Grinder

Oursson

helps you shred unlimited quantities of cabbage into thin julienne strips.

Cooking time: 20 minutes, not including the time for sourdough mixture.