Healthy Sauerkraut Without Salt, Sugar, and Vinegar: An Old Recipe You'll Want to Repeat
You can deliciously ferment cabbage without using salt, sugar and vinegar.
We'll tell you an old recipe for delicious and healthy sauerkraut that you'll want to repeat.
How to ferment cabbage without salt, sugar and vinegar
You need 3 kg of cabbage, half a kilo of carrots, 30 grams of caraway seeds and a handful of cranberries or viburnum.
Mix finely chopped cabbage and grated carrots in a bowl, add caraway seeds and cranberries or viburnum.
We crush the cabbage with our hands, put it in a three-liter jar or enamel pan and put it in a warm place.
You can just leave the jar in the kitchen.
After three days, the cabbage can be eaten, used for making cabbage soup and salads. This cabbage can be stored in a cold room (at a temperature of 0 to +4 degrees) for up to six months. It can be stored in a cellar or in a refrigerator.
