Sauerkraut Moscow

You will definitely like the recipe for sour crispy cabbage! My family has the best recipe Sauerkraut turns out crispy. A very simple cooking recipe that has been known to people since time immemorial. Sauerkraut has always been eaten in Russia, before in the villages it was fermented with barrels and buckets and it was almost the main food during the winter it was eaten simply with vegetable oil and bread. A lot of dishes are prepared from sauerkraut, starting from banal cabbage soup and ending with pies. I offer you a recipe for sauerkraut in Moscow. Cabbage is fermented on certain days, the phase of the moon is monitored, old people will say without mistake on which day it is better to pickle cabbage, and other vegetables. This is usually done on the waning moon, the so-called old man. A popular sign believes that it is better not to start sauerkraut during the full moon period - since fermented cabbage at this time may turn out not elastic and crispy, but soft and sluggish. Who would like such sauerkraut? It is better to take into account the phase of the moon, so sauerkraut will taste better.