Lozovskaya emphasized that these are the proportions of salt, cabbage and carrots that have been proven over the years, making the sauerkraut tasty and crispy.
The blogger advised taking exactly 20 g of salt for every kilogram of shredded cabbage – no more and no less. In this case, for every four medium-sized heads you will need one carrot. Lozovskaya added that at the end they do not pierce the cabbage with a skewer and this does not affect the final result.
Context
To make sauerkraut juicy and crispy, you need to choose white flat heads. For salting it is recommended inAlways use rock salt – iodized or kitchen salt is not suitable.
