How to Make the Best Fermented Cabbage AT HOME?

Even if we like recipes inspired by Asian or African cuisine, we always return to Romanian ones. In this video, we will pickle cabbage, so that we have something to prepare sarăluțe and other traditional Romanian delicacies.
Ingredients:
Young autumn cabbage
Beetroot
Cauliflower
30 g of non-iodized salt per liter of water
Optional
Dried dill sticks
Celery leaves
Good sauerkraut hides a few secrets: it must be autumn cabbage, with fine leaves, not summer cabbage, which has thick leaves and veins. Cabbage suitable for the size of the barrel, flatter than round, is chosen.
Flatter cabbage has finer leaves, thinner veins, and you'll have wonderful leaves for scallions.
Cabbage is cleaned of faded leaves and washed. Then clean the spine from the inside with a sharp knife.
We keep a few large whole cabbages to have sheets for sarmales. The larger greens are placed at the bottom of the barrel, and the rest are cut into quarters or halves to fill the barrel well. Among the cabbages we add beets for a beautiful pink color and cauliflower for taste (it is delicious pickled).
We prepare the brine from 30-35 g of salt per liter of water, depending on the required amount.
The cabbage is aired/roasted daily, until it is completely pickled. One can put a hose or tube into the barrel and drain the juice, then pour it back, or we can blow into the hose and thus aerate without removing the liquid from the barrel. If the cabbage is not aired/crushed well, the juice becomes cloudy and then the cabbage spoils, the bacteria that carry out the fermentation process need air in order to develop well.
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