Original delicious sauerkraut with vegetables

Today I will prepare a simple and unusual recipe for a lean snack made from autumn vegetables, after preparing which we will get delicious sauerkraut with vegetables. This dish is easy to prepare and does not require much expense. And what is very important is that it is a healthy dish. Fermentation occurs naturally without adding vinegar. Therefore, such preparation can rightfully be considered dietary. The recipe is accompanied by step-by-step photos, which will help you avoid mistakes during the cooking process.

Products we need:

• white cabbage 1 kg;
• carrots 300 gr;
• beets 300 gr;
• celery 300 gr;
• salt 2 tbsp. spoons;
• sugar 1 tbsp. spoon;
• bay leaf;
• allspice.

How to make sauerkraut with vegetables

We start preparing the preparation by clearing the head of cabbage from damaged leaves, washing it in running water and shredding it. Peel the carrots, beets and celery root, rinse and grate on a coarse grater.

Mix all the vegetables.

It is better to prepare the brine in advance. Pour hot water over salt and sugar. Add bay leaf and allspice to taste and bring to a boil. Let cool to a temperature of approximately 18-25 degrees.

Pour over the prepared vegetables so that the brine covers them completely.

We keep the vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.

This sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as a dressing for borscht, salads, and vinaigrettes.

The amount of ingredients given in the recipe is approximate and does not require strict adherence. You can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will turn out much tastier.