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Cabbage is a valuable source of vitamins and minerals. It does not lose its usefulness when fermenting. The most delicious cabbage is obtained if you add carrots to it when leavening.

Crispy Sauerkraut


Take a head of cabbage weighing approximately 2 kg on a two-liter jar. On a special grater for cabbage, chop the cabbage into small chips. Grate one small carrot on a grater for Korean salads. Mix cabbage with carrots, but do not grind. To prepare the brine for 1 liter of water, take 2 tbsp. l salt. Boil and cool. Fold cabbage tightly in a jar and pour chilled brine.

Leave the cabbage for 2 days in a warm room, without covering it with a lid (you can cover it with gauze). It is advisable to place the jar in a bowl, as the resulting juice will flow out. Pierce cabbage daily with a wooden stick. After two days, you can eat, seasoned with onions and vegetable oil.

Crispy Sauerkraut


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Comments (1)
  1. helga-1412
    #1 helga-1412 Guests August 7, 2017 09:32
    1
    Thanks for the recipe. Looks appetizing. I will definitely try it.

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