Healthy sauerkraut without vinegar for the winter: how to make a delicious preparation

Sauerkraut is the best winter preservation you can have. It is prepared through natural fermentation, without the addition of vinegar. This makes the vegetable as healthy as possible.

The idea of cooking juicy sauerkraut for the winter was published on the Instagram page of food blogger Svitlana with the nickname svitlana cooking. In the following recipe, carrots are also added for better flavor.

Ingredients:

• white cabbage – 2.5 kg
• carrots – 2 pieces (250 g)
• water – 2.5 liters
• salt – 4 tbsp (without a slide)
• sugar – 2 tbsp (without slide)
• allspice – 7 - 9 peas
• bay leaves – 2 - 3 pcs.

Method of preparation:

1. Pour water into a saucepan and put it on the fire.

2. Add salt, sugar, bay leaves and allspice.

3. Bring to a boil and remove the brine from the heat.

4. Leave to cool.

5. Shred the cabbage. To do this, you can use a special shredder or simply chop the cabbage with a knife. Grate the carrots on a coarse grater.

6. Mix the carrots and cabbage and lightly mash them with your hands – this will help the vegetables release their juice faster.

7. Put the cabbage and carrots in the jars, tamping them down tightly.

8. Pour the marinade (cold) up to the neck of the jar.

9. During the fermentation process, some of the liquid will overflow, so it is advisable to put the jars on plates immediately.

10. Leave the cabbage in a warm place for 3 to 4 days to ferment well. Sometimes pierce the cabbage with a knife (you can use a wooden sushi stick) to let the gas bubbles escape.

11. If this is not done, the sauerkraut may acquire an unpleasant bitterness.

12. The finished sauerkraut is crispy and very tasty. When serving it, you can add chopped onions and drizzle it with 1-2 tablespoons of oil. It is better to store sauerkraut in the refrigerator or basement.