How to ferment cabbage in a new and delicious way: Tetiana Lytvynova shares her tips

Experts often disagree about the benefits and harms of pickled foods. Some believe that they should be eaten without fail, while others advise against eating them. But at the same time, everyone loves delicious sauerkraut, especially with carrots.

Cook Tetiana Lytvynova shared on her YouTube channel how to properly ferment cabbage to make it crispy and tasty.

Secrets from the chef:

• choose hard cabbage;
• cut it very finely, use a special grater;
• weigh the already cooked, chopped cabbage before cooking to ensure that everything is in the right proportions.

Recipe for delicious sauerkraut

Ingredients:

• White cabbage – 950 g
• Carrots – 50 g
• Salt – 20-25 g

Method of preparation:

1. Finely chop the cabbage, it is better to use a special grater.

2. Put the prepared cabbage in a thin layer in a bowl where you will ferment it, salt it, and mash it well with your hands to release the juice.

3. Grate the carrots and add them to the cabbage, mix and put a layer of cabbage again, salt, and mash well with your hands.

4. Add the carrots again and repeat the previous step, mix it well at the end, tamp it down, and cover it with a plate, for example, a jar of water. Leave the cabbage like this for a day, then be sure to open and pierce it to let the air out. If you don't, the cabbage will have an unpleasant taste and odor.

5. Afterwards, cover the cabbage with a plate again, put a jar of water on top, and leave it for 3 days.

6. Put the cooked cabbage in jars, cover with a lid, and make holes in the lids to allow air to escape.