Sauerkraut will be ready on the third day. Proven recipe

Ingredients:

• 2–2.5 kg of cabbage;
• 1.5 liters of boiling water;
• one or two carrots;
• three bay leaves;
• 2 tbsp. l. salt.

Preparation

1. We wash all the vegetables.
2. Chop the cabbage and grate the carrots.
3. Place the vegetables in a jar and add a bay leaf.
4. Stir salt in boiling water. We wait for the water to cool and pour the water into the jar.
5. Cover with a lid with holes or gauze. The next day, pierce the cabbage with a knife to release the gases. We wait another day. On the third day the cabbage will be ready.