Crispy and healthy sauerkraut according to grandmother's recipe: it will be ready in three days

Sauerkraut is an indispensable dish in the cold season. It can be eaten on its own, as well as used to create a variety of fillings, hot dishes, and even soups.

That's why it's important to have a really good sauerkraut recipe. Food blogger Yulia Senych shared this recipe on her Instagram.

Ingredients

• Cabbage - 1 kg
• Salt - 2 gr
• Carrots - 80 gr

The way of cooking

1. Finely chop the cabbage and put it in a deep dish. Grate the carrots in the same bowl. Choose fresh and firm cabbage.

2. Sprinkle the cabbage with salt and begin to mash it. This process should continue until the cabbage starts to release juice. If this does not happen, you will have to prepare a brine.

3. Put bay leaf and peppercorns on the bottom of the jar.

4. Put a little cabbage and tamp it down very well.

5. Add another layer and repeat until the jar is full. It is important to tamp the cabbage so that it is completely immersed in its own juice.

6. Put the jar in a deep container in case the juice starts to leak out.

7. Leave the cabbage in a warm and dark place for at least three days without a lid.

8. Several times a day, pierce the cabbage with a wooden stick to let the gas escape from the bottom. After this process, press on the cabbage with a wooden spatula so that it is covered with juice again.

9. After 3 days, the cabbage is ready to eat. Close the jar with a lid and refrigerate. Do not drain the liquid.