Sauerkraut without vinegar and oil: cooked in its own juice

Sauerkraut is one of the healthiest foods of the fall and winter. But only if the vegetable is prepared through natural fermentation, without the use of vinegar.

The idea of cooking juicy stewed cabbage in its own juice was published on the Instagram page of food blogger Khrystyna with the nickname cookwithbunny odua. The product is very crispy and juicy.

Ingredients:

• cabbage - 1 kg
• carrots - 30 g
• salt - 20-25 g
• bay leaf - 3-4 pcs.

Method of preparation:

1. Chop the cabbage in any convenient way: on a special grater, with a simple knife, or with a vegetable peeler.

2. Grate the carrots.

3. Add salt and mash well with your hands.

4. Put everything in a saucepan or any convenient container.

5. Put it under pressure. Vegetables will release juice that can leak out, so you need to put the container with cabbage in a container.

6. Leave it for 3-5 days at room temperature, releasing the gases from the cabbage three times a day – stir the whole mixture and put it under pressure again.

7. Taste for readiness to taste and put in a convenient container, jar, and in a cold, dark place.

8. The cabbage is very crispy.