An old recipe for sauerkraut: you can eat it in 4-7 days
Autumn is the best time to stock up on vitamins in the form of sauerkraut.
The recipe from this article, which our grandmothers used, will help you with this.
All you need to prepare incredibly tasty and, of course, healthy sauerkraut is, of course, the white cabbage itself, as well as carrots and salt.
Stick to the following proportions: for 1 kg of cabbage take 30 g of carrots and 20 g of salt.
So, armed with a sharp knife, you need to cut the head of cabbage in half and get rid of the stalk, and then chop it.
Grate the peeled and washed carrots using a grater with large holes.
Now mix the vegetables with salt and mash a little to release the juice.
All that's left is to put the cabbage in jars and leave it at room temperature for a while. You'll soon notice that the fermentation process has begun, so don't forget to pierce the cabbage with a wooden stick to the very bottom every day, 3-4 times, to let out the air.
You can taste the sauerkraut prepared according to this recipe in 4-7 days.
Anything that is not planned to be eaten immediately should be covered with plastic lids and stored in the cellar.
