Prepare real sauerkraut for the winter – juicy, healthy and crispy. Recipe without vinegar and sugar

The food blogger noted that the cabbage in this recipe turns out incredibly crispy, juicy and very healthy. According to the author of the video, the most difficult thing when preparing real sauerkraut is to compact the cabbage very tightly into the jar.

Products

• 3 kg cabbage;
• 2 carrots;
• 3 tbsp. l. salt;
• bay leaf;
• black peppercorns

Preparation

1. Chop the cabbage, grate the carrots. Add salt, bay leaf and pepper.
2. Mix everything very well and compact the cabbage tightly into the jars so that it releases a lot of juice. The cabbage should be completely covered with its own juice.
3. Loosely cover the jars with lids. Place the jars on plates and leave to ferment at room temperature for three days.
4. Pierce the cabbage every day with a wooden skewer.
5. Store the finished sauerkraut in the cellar.
6. Serve with vegetable oil and onions.