If you love sauerkraut, but don't want to spend time cooking it all the time – close it in jars! According to this recipe, it will definitely turn out juicy, crispy and very appetizing. The process will take several days, but the basic preparation will take no more than half an hour.
Step-by-step cooking recipe
Finely chop the cabbage, and grate the carrots on a coarse grater.
Put the vegetables in a large saucepan or deep bowl, add salt and sugar, and then mash well with your hands.
Tamp the cabbage into jars, cover with a lid and leave at room temperature.
Pierce the vegetables twice a day with a wooden skewer. During fermentation, gases form inside, and they need to come to the surface.
After 2-3 days, the gases will stop being released, and the brine will drop. Then pour a little vodka on top, close the jars and put them in a cold place.
