Crispy sauerkraut in a new way: how to cook at home

White cabbage is a healthy and tasty vegetable that can be the main ingredient in many dishes, such as pies, and dumplings, and it can also be stewed with mushrooms and meat. Cabbage can also be salted, canned, pickled, and fermented, but you need to keep clear proportions.

Blogger Vira Razina shared a recipe for delicious sauerkraut on Instagram that you can easily make.

Ingredients:

• white cabbage (late varieties) ⠀

• carrot

• salt

Method of preparation:

1. Finely chop the cabbage. ⠀

2. Peel and grate the carrots. ⠀

3. Combine all the ingredients in a bowl, season with salt, and mix thoroughly with your hands to make the cabbage juice. ⠀

4. Put the resulting mass tightly in a saucepan, cover it with a plate, and put something heavy on top to put it under pressure.

5. Leave it at room temperature for 3-5 days, and periodically pierce the cabbage with a fork/knife/spatula to the very bottom so that the fermentation process goes better and it does not become bitter.

6. After the specified time has elapsed, taste the pickle. A light crunch and pleasant sourness will let you know that the cabbage is ready.

7. Put in a jar and store in the refrigerator.