No-vinegar sauerkraut with carrots: classic recipe for winter

Sauerkraut is not only tasty but also quite healthy. However, the dish retains its nutrients if cooked properly. More precisely, without adding vinegar. Fragrant and aromatic spices can completely replace it.

Food blogger Svitlana (svitlana.food) shared the simplest recipe for sauerkraut for the winter on her Instagram page.

Ingredients:

• white cabbage - 2.5 kg
• carrots - 2 big (250 g)
• water - 2.5 liters
• salt - 4 tbsp
• sugar - 2 tbsp
• allspice - 7-9 peas
• bay leaves - 2-3

Method of preparation:

1. Preparare the brine. Pour water into a saucepan and put on fire. Add salt, sugar, bay leaves and allspice. Bring to a boil and immediately remove from heat. Leave to cool.

2. Meanwhile, prepare the vegetables: chop the cabbage and grate the carrots. Mix the ingredients together and mash with your hands to release the juice.

3. At this stage, put the cabbage and carrots in the jars and tamp them down tightly.

4. Pour the brine over the vegetables. Leave the cabbage in a warm place for 3-4 days to ferment well. From time to time, pierce the cabbage with a knife to prevent it from acquiring a bitter taste.

5. Store sauerkraut in the refrigerator or basement.

A few tricks:

1. Carrots set off the flavor of sauerkraut well and accelerate fermentation. If you don't like carrots, you can leave them out or reduce the amount.

2. Sometimes a little cranberry is added to the cabbage, which gives the dish a pleasant sourness. As for spices, some housewives prefer to add ground coriander or cloves.

3. When serving sauerkraut, it is better to add onions or green onions and drizzle with vegetable oil.

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