How to ferment cabbage: “natural” fermentation

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Sauerkraut recipe, tested over the years and by experienced housewives. Contains only 3 ingredients, without extra spices and vinegar.

Details

Proportion output: 4-5 three-liter jars.

For fermentation, take 25 kg of cabbage , 1.5 kg of carrots, 100 g of salt.

In a large bowl, chop the cabbage. Mix it with grated carrots and salt. We pay attention to the fact that it is necessary to grind the carrots with salt before adding them to the cabbage.

We put them in an enamel pan in layers and tamp them down so that there is no air. Cover with a lid smaller than the diameter of the pan and put the wick. It can be, for example, a jar of water. The cabbage should stand at room temperature for a week.

After 7 days, take the cabbage out and let it “breathe”, and then put it back in the pot.

Again after 7 days, put the cabbage in 3 – liter jars, tamping and closing with ordinary lids.

Store in a cold place.