Crispy and healthy sauerkraut: how to cook it properly

Sauerkraut is not only a tasty but also very healthy product that contains a lot of vitamins and minerals. In addition, it is very easy and quick to prepare. You just need to follow simple rules when cooking.

The chef shared a recipe and tips on how to make delicious sauerkraut quickly and easily on Instagram.

Ingredients:

• cabbage - 1 kg
• salt - 20 g (or 2% of the total weight)
• carrots - 80 g

Method of preparation:

1. Finely chop cabbage and put it in a deep dish. Grate carrots into the same bowl. Sprinkle with salt and mash it well to release juice. It is very important that the cabbage is juicy because if there is not enough juice, you will need to prepare a brine.

2. Put a bay leaf and peppercorns on the bottom of the jar and tamp the cabbage on top. Press each layer down well so that the cabbage in the jar is completely covered with juice at the end. Put the jar in a bowl to make room for the juice. If the juice does not cover the cabbage, it will turn black and have a bad smell.

3. Leave the cabbage in a warm and dark place for at least three days without a lid. Every day (preferably 2-3 times a day), pierce the cabbage with a wooden stick (to avoid chemical reactions) so that gas comes out from below. After this process, press the cabbage with a wooden spatula so that it is covered with juice again.

After 3 days, the cabbage is ready to eat! Close the jar with a lid and refrigerate without draining the juice.