Ancient “secret” of classic sauerkraut

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sauerkraut is a very fragrant, delicious and useful product.

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As experienced housewives point out, the whole thing in choosing cabbage. The fruits should be strong and without damage. But that's not all. Such cabbage is more juice and it is sweeter.

However, these are not all the benefits. The fact that the fermentation process with the use of such vegetables is always more active. As for the last ingredient, you should choose the salt of large grinding. It is enough 20-25 grams per kilogram of cabbage. It is important to note that iodized salt cannot be used, otherwise the workpiece will not be able to be stored for a long time. Several times a day, cabbage should be punctured to produce extra gas. Do this better with a wooden stick.