Sauerkraut is a dish without which it is impossible to imagine any table in Russian families.
At the same time, preparing the snack is quite easy if you follow the recipe.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova will tell you how to make sauerkraut.
How to ferment cabbage at home
For sourdough, 2-3 flattened white heads of cabbage weighing up to 4 kilograms are best suited.
The cabbage needs to be finely chopped, and 2-3 carrots need to be grated onto it on a coarse grater.
Place the shredded cabbage in a bowl, add 2 tablespoons of salt and vigorously rub until the vegetable releases juice. Then add the carrots and 1 tablespoon of sugar.
After this, the cabbage and carrot mixture should be placed in glass jars, which should preferably be sterilized beforehand. The juice released from the cabbage should completely cover it, otherwise it will be necessary to add liquid.
Close the jar with a lid with holes and do not forget to punch the cabbage to the bottom with a thin knitting needle or stick to let out gases. In 3 days the product will be ready.
Author: Irina Tint
Expert: Arkhipova Julia
