Crispy sauerkraut in jars

I offer my step-by-step recipe with photos to use for everyone who wants to ferment cabbage in jars quickly and tasty.

To prepare this preparation at home you will need:

3 kg cabbage;

300 g carrots;

3 tbsp. salt;

1 tsp Sahara.

How to make sauerkraut in a jar

We wash the cabbage and clear it of spoiled leaves. Coarsely chop by hand or with a special knife. It is desirable that the straw size be the same.

Wash and peel the carrots. If the final version requires slightly yellow cabbage, grate it on a coarse grater. For lovers of the natural white color of cabbage, cut the carrots into strips.

Place the prepared carrots and cabbage in a bowl or pan.

Season generously with salt and mix well. Optimal ratio: 1 tablespoon per 1 kg of cabbage. To get crispy cabbage, you need to use regular coarse salt, never fine salt.

Lightly grind the cabbage with salt and add sugar so that it gives more juice.

Place the finished cabbage in a jar and compact it well. Cover with gauze and leave at room temperature overnight. In the morning, bubbles will appear on the surface - a sign of the beginning of fermentation.We pierce the cabbage in several places with a wooden stick.

We repeat the procedure with piercing for a couple more days. On the third day the cabbage is ready.

Close the lid tightly and send it to the basement.

When serving, sauerkraut is poured with vegetable oil, finely chopped onion is added as desired.

It goes perfectly with cranberries, lingonberries and red currants.