Sauerkraut from tubs

Sauerkraut is a more valuable food than fresh cabbage. Scientists say it also!
Then we can only imagine how much Vitamin C is in the sauerkraut.
And when we cook sauerkraut it retains a large percentage of this very important vitamin.

It is very easy to make sauerkraut and very cheap to do it. It is important to prepare our own tub of sauerkraut because then we will have a rasol-product of sauerkraut. Rasol is good tool against seediness, the elixir of youth and life ...

How can we prepare it? Very easy...
A measure of 50 l barrel goes with one kg of salt.
First we hollow root of the cabbage out and put a small spoon of salt in it. Cabbage put in the barrel so that the root is facing upward. When we fill one line we salt it. When we spend the whole cabbage, cover the tub and let it sit for a day in the salt. Put a stone or a tree on top that heads of cabbage would not be swimming at the top. We pour the tube with cold water and cover and we waite for it said, at least a month. Shake all the vat that salt would not fall to the bottom.


This is Cesnica that we in Serbia make for Christmas. Housewives make Cesnica. Housewives put in Cesnica money-coin and those who finde in his piece of bread coin keep it because it is a sign of his luck in that year.

For this bread-Cesnica we need kilogram of flour to griddle. Add a piece of fat, salt and warm water to knead the dough. We make dough that is not too hard or too soft. Cover dough and let it to rest awhile. When it is risen put it on desktop and add a little flour and a little more interfere dough. One part of the dough set apart for decorating. Put coin and put the dough into the pan. Decorate. We leave it a little more until it rise in the pan-15 minutes. When Cesnica is baked coat Cesnica with honey. According to old custom we break it to pieces with fingers not with a knife.
For Christmas in Serbia we welcome each other with the words:


And the reply is:

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