Sauerkraut is not only tasty and healthy, but also a versatile dish for all occasions, which is served at any celebration and just for the daily table. It is prepared for the winter in different ways: with carrots, beets, honey, brine and cranberries.

It often happens that over time sauerkraut begins to turn yellow, lose firmness and taste, and sometimes even sour. The editors of FoodOboz have gathered information for you and will tell you how to cook sauerkraut to make it white and crispy.

Lifehack 1 - Carrots.

Carrots are the ingredient whose juice strips sauerkraut of its white color, giving it a yellow color. You can do without this product - the cabbage turns out white, crisp and transparent. Or as an option to put carrots on top of cabbage, mixing it with cabbage slices. In this case, though there are carrots, but they do not give off color.

Lifehack 2 - water and brine

There are many recipes for sauerkraut in brine and in its own juice. In both cases, the snack turns out delicious. But if you want the vegetable to remain white and crispy, you should give preference to sauerkraut in its own juice, using only salt.

Lifehack 3 - spices and sugar

Peppers, dill florets, ground spices, or excessive amounts of bay leaves all take away the white color of the cabbage, although not very noticeably. The same goes for sugar, which is traditionally added to the brine.

Previously, OBOZREVATEL reported how much salt to add to sauerkraut to make it crisp and not bitter.