Sauerkraut
HOMEMADE SAUERKRAUT
Ingredients (for 5.5 kg of cabbage):
White cabbage - 5.5 kg
Carrots (coarsely grated) - 500 g
Salt - 120 g
Preparation:
Shred the cabbage by hand or with a grater – not too finely, to create a crispy texture.
Grate the carrots on a coarse grater.
Combine the cabbage, carrots, and salt in a large bowl.
Gently mix, do not crush too much.
Place the cabbage in a saucepan, pressing lightly with your fists.
Place a weight on top (such as a plate and a jar of water).
Leave at room temperature for 3 days.
After fermentation (after 3 days)
Prick the cabbage in several places with a wooden skewer or your hand to release gases.
Let sit for 20-30 minutes.
Pack the cabbage tightly into clean jars, compacting it with your fist.
Pour the juices that have been released into the jars to cover the cabbage.
Seal with lids.
Store in the refrigerator or in a cold cellar.
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