Sauerkraut in 3 days without vinegar: stays crispy

Sauerkraut is one of the dishes that should be eaten during the winter vitamin deficiency period. But it retains its nutrients if cooked properly. That is, without adding vinegar. If you make the right marinade, you can taste delicious, crispy, and healthy sauerkraut in 3 days.

A simple cooking idea is published on the dudnikinna18 Instagram page.

Ingredients for the brine:

• water– 1 liter
• salt – 1 tbsp. with a slide
• sugar – 1 tbsp.
• cabbage – 3 kg
• carrots – 1 large

Method of preparation:

1. Add salt and sugar to the water, and bring to a boil.

2. Remove from heat, and allow time to cool.

3. Chop the cabbage.

4. Grate the carrots, and mix well.

5. Put the cabbage in a three-liter jar, constantly tamping.

6. Add a bay leaf and a sprig of parsley.

7. Pour the cooled brine over the cabbage. During fermentation, the juice will leak out of the jar, so put it in a bowl.

8. Leave in the kitchen for 3 days.

9. Every day, pierce the cabbage 4-5 times with a skewer to release the gas. When the required amount of time has passed, put it in the refrigerator.