A traditional German recipe for sauerkraut without carrots

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Sauerkraut, and with onions and vegetable oil – you won't find a tastier and more fragrant crispy snack. It is especially relevant to use it in the fall, when autumn vitamin deficiency begins.

Details

In order to cook cabbage the way the Germans do, you will need a head of white cabbage of the late variety.

Remove the top 2-3 leaves from it, but do not throw them away – they will be needed later. Cabbage must be chopped, and then add the rest of the ingredients.

Mix the resulting preparation thoroughly with your hands, slightly pressing the cabbage so that it releases juice.

Cover the pot with chopped vegetables with a lid, and place the wick on top. So it should stand for 4-5 hours.

After that, cover it with cabbage leaves and leave it under a load at room temperature for 3-4 days.

Do not forget to open the cabbage leaves every day and do pierce with a long wooden stick to release oxygen.

After the cabbage has fermented, it should be transferred to a jar and placed in the refrigerator. The glass jar should be closed with a plastic lid.

For 1.5 kg of shredded cabbage, you will need 2 tablespoons of table salt (not iodized), a finely chopped bunch of dill and half a tablespoon of cumin.