Crispy and slimy sauerkraut: what are the ideal proportions for one jar?

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Preparing such an appetizer is very simple, but a lot depends on the selected variety of cabbage.

Experienced housewives recommend taking juicy and dense heads of late variety.

Details

One standard 3-liter jar will require 3 kilograms of cabbage. You also need to take one large carrot.

The vegetables should be chopped and mixed. Immediately after that, the workpiece should be sprinkled with rock salt. Iodized salt is not suitable for making sauerkraut.

As for the amount of this product, only 50 grams of salt will be enough for 3 kilograms of cabbage.

After that, the mixture should be crushed with your hands to release juice, but do not overdo it so that the cabbage does not become soft. After that, everything can be put in a jar, but you need to add a bay leaf and a few black peppercorns.

Cover the jar with a lid with holes or gauze. The cabbage should be infused for about 3-4 days at room temperature.

The sauerkraut should be pierced twice a day, preferably with a wooden stick, to release excess gas.

When the fermentation of the sauerkraut stops, it can be stored in the refrigerator.