The healthiest sauerkraut without vinegar: pickled in its own juice

Sauerkraut is a very nutritious product that contains many elements valuable for the immune system. But this applies only to the preparation that was cooked without vinegar. The main rule of proper sauerkraut is to pickle it in its own juice.

The idea of cooking delicious juicy sauerkraut without vinegar in its own juice was published on the Instagram page of food blogger Mariia Makarchuk (makarchuk food). The vegetable turns out to be very juicy.

Ingredients:

• cabbage – 3 kg.
• salt – 3 tbsp. with a small chop
• honey – 3 tbsp
• water – 900 ml
• carrots – 200 g

Method of preparation:

1. Chop the cabbage.

2. Mix with carrots and marinade.

3. Fill the jars tightly so that there is juice on top.

4. Leave to ferment for 3 days at room temperature.

5. Next, pierce the cabbage to get the bitterness out. This is usually done 2-3 times. Next, put the cabbage from one jar into the other jars when the cabbage has settled.