Homemade Sauerkraut for Winter

Ingredients:

• White cabbage – 2 kg
• Carrots – 2 pcs
• Salt – 40 g

Instructions:

1. Finely shred the cabbage.
2. Peel and grate the carrots.
3. Mix the cabbage and carrots in a large bowl.
4. Add salt and massage with your hands until plenty of juice is released.
5. Pack the cabbage tightly into a jar or another clean container.
6. Cover with a plate and place a small weight on top.
7. Leave at room temperature for 3–5 days to ferment naturally.
8. Pierce the cabbage daily with a wooden stick to release the gases.
9. After fermentation, store in the refrigerator or a cool cellar.
10. Serve as an appetizer or side dish. Those who enjoy unusual flavor combinations can lightly sprinkle sauerkraut with sugar for a pleasant sweet-and-sour taste.

Enjoy your meal and your homemade preserves! ❤️