Sauerkraut no problem
Delicious cabbage in a hurry. Easy and fast. It cooks very quickly. You'll have to wait a little while for it to ferment. And then enjoy. It can also be used to prepare cabbage soup, borscht, and salyanka.
Calories
126kcal
Protein
4g
Fat
0g
Carbs
30g
*Nutrition per serving
Ingredients
Servings: 9Step-by-step preparation
Cooking time: 3 daySTEP 1
Chop the cabbage, mix with grated carrots and pack tightly into a three-liter jar.
STEP 2
Pour in cold water. After 15 min. pour out the water. Add salt to the poured water and pour it back into the jar. Place the jar in a container, because Brine will flow out of it. After three days (you can even after two days), pierce the cabbage so that the gas comes out. Then pour the brine from the jar, add sugar, mix well, pour it back into the jar and put it in the refrigerator. Can be consumed the next day.
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