How to ferment cabbage without sugar and vinegar: it turns out very crispy

According to traditional technology, sauerkraut is prepared with the addition of vinegar and sugar. These products act as a preservative and contribute to long storage and crunchy flavor. But such a vegetable is no longer useful. Therefore, in order for sauerkraut to preserve all its nutrients, you should use the following technology.

The idea of cooking sauerkraut without vinegar and sugar is published on the page of foodblogger Yulia Shevchuk(simplefood_video) in Instagram. For this recipe you will need only 3 ingredients.

Ingredients per 3-liter jar:

• 2-2.5 kg of cabbage
• 1 small carrot
• 1 cup of salt

Method of preparation:

1. Late maturing cabbage that weighs at least 1 kg is ideal for sauerkraut. The cabbage should be shredded.

2. Put the shredded cabbage into a deep, large container.

3. Wash, peel and grate the carrots. You can use a Korean carrot grater. Do not grate too finely - then it may color the cabbage with its juice.

4. Put the grated carrots into a container with the cabbage. Prepared nashatkovaya cabbage with grated carrots thoroughly knead with hands, so that it let its own juice. In this recipe, refuse iodized salt: it interacts more slowly with vegetables, which means that you will have to wait longer for juicing. Instead, use regular coarse salt.

5. For 1 three-liter jar we will need 1 tbsp of salt. It is very important to observe these proportions.

6. Layer the cabbage and carrots in the jar and pour salt over them. So fill the entire jar, but not all the way to the top. We need a little space for the juice.

7.Sauerkraut can be consumed on the 3rd day of fermentation, but this period can be slightly delayed if the room temperature is too low.