Chop one head of cabbage and add grated carrots to it. Place the cabbage into jars and compact lightly.
If your cabbage is dry and does not produce juice, the blogger advised adding a salt mixture. Dissolve 2 tbsp. l. salt in 1 liter of water and fill the jars with the mixture until it covers the cabbage.
Cover the jars with gauze and pierce the cabbage with a skewer several times a day to get air inside. Sauerkraut is ready to eat when no foam appears on top – this is after about three to four days.
