Crispy sauerkraut with carrots for winter
According to this simple old recipe, our ancestors used to pickle cabbage. It contains only cabbage, carrots, salt and sugar. Cabbage turns out to be crispy and very tasty, it will be a useful aid for immunity in the off-season and will diversify your diet well.
Step-by-step cooking recipe
Chop the cabbage, peel the carrots and grate on a coarse grater, combine both vegetables.
Add salt to the cabbage, add sugar, then remember with your hands so that the juice begins to stand out.
Fill the pot with cabbage, tamping it very tightly. For pickling 2 kg of cabbage, I use a three-liter saucepan.
Cover the pot with cabbage with a plate of suitable size, put the oppression on top (it is convenient to use a jar of water) and leave at room temperature.
For 3 days, pierce the cabbage in a saucepan with a wooden skewer to the very bottom - so the excess gases formed during fermentation will go away, and the finished cabbage will not be bitter.
In 3 days, the sauerkraut will be ready for consumption. I advise you to transfer the cabbage for storage in sterilized jars, close with nylon lids and keep in the refrigerator.
