Make sauerkraut correctly and it will not taste bitter. Tips, secrets and the exact amount of salt

According to the blogger, thanks to these tips, the cabbage always turns out crispy, juicy and without bitterness.

Ingredients

• 5 kg cabbage;
• 2 carrots;
• 20 g of salt for every kilogram of cabbage.

Five rules for crispy cabbage

1. Do not chop too thin – the thickness of the slice affects whether the cabbage will be crispy.
2. If you use less salt, the cabbage will turn out soft and not crunchy, and if you use more, it will be over-salted.
3. Cabbage needs to be fermented in its own juice. The room temperature should be 18-23°C.
4. Be sure to pierce the cabbage twice a day with a wooden skewer to release the gas. Otherwise it will turn out bitter and not very tasty.
5. Add carrots only after the cabbage has released its juice.