If you ferment cabbage, then only from such heads. Four secrets of a delicious crispy snack

The blogger advised fermenting large heads of cabbage, noting that small ones would not be as tasty.

“The main thing is to guess the salt and take juicy, large and beautiful cabbage,” she advised.

Cooking secrets

1. If you overdo the amount of carrots, the sauerkraut will not be white.
2. For 1 kg of cabbage you need to take 20 g of salt. If you add 15 g, this cabbage will turn sour very quickly.
3. If you crush the shredded cabbage too much, mixing it with carrots and salt, it will not crisp up. Mixing should be done without effort.
4. While the cabbage is fermenting, it must be pierced with a knife or wooden skewers.