Allt annat är olidligt
Syrad vitkål

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Ingredienser

1 kg kg vitkål vitkål
1 tsk tsk salt salt

Saltlag:

2 dl dl vatten vatten
1,5 tsk tsk salt salt

Syrad vitkål

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0:30 min
(8)

Gör så här:

1. Riv vitkålen fint och lägg i en skål. Blanda med 1 tsk salt.

2. Pressa och stöt kålen så att vätskan pressas ur kålen. Lägg ner kål och vätska i en väl rengjord burk. Om vätskan täcker kålen är det bra, koka annars upp en saltlag i form av 2 dl vatten och 1 ½ tsk salt och täck kålen med den.

3. Låt stå mörkt i rumstemperatur ca 1 vecka. Om lukten är frisk och syrlig har jäsningen kommit igång. Ställ burkarna i kylen i ca 4-6 veckor, då utvecklas smakerna.

4. Kålen klarar sig flera månader i kylen. Servera gärna till grytor, mackor och soppor.

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