What to add to sauerkraut so that it turns out tasty and crunchy

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Making delicious sauerkraut is an art. Not every housewife has the skills to cook it. The process also takes time: white cabbage must be chopped, crushed, and seasoned deliciously. The result cannot be compared with a regular cabbage salad with vinegar. We would like to share with you a proven recipe that has been undeservedly forgotten.

List of ingredients

For preparation, you will need:

• 2- 2.5 kg of white cabbage;
• 1 large carrot;
• 1.5 l of water;

< li aria-level="1">2 tbsp. salt;

• 2 tbsp. sugar;
• 2 tbsp. vodka.

How to cook

Grate the peeled carrot on a large grater. Remove the top leaves from the cabbage and cut the cabbage into several parts. It will be more convenient to grate it or cut it with a knife.

You just need to mix the prepared cabbage and carrots without bypassing them, as they do in the usual recipe. Transfer the resulting mass to a jar. If necessary, the vegetables can be stacked more densely.

To prepare the brine, salt must be dissolved in cold water. Next, pour it over the cabbage packed in a jar. It is not necessary to close with a lid, just cover with a piece of gauze.

Put the jar in a deep bowl and leave it for three days at room temperature. Be sure to push the cabbage to the very bottom 2-3 times a day so that air escapes.

After three days, the brine should be poured into a bowl, sugar and vodka should be added to it. All ingredients should be well mixed. The prepared brine should be poured over the cabbage again.

The secret is that the vodka stops the fermentation process, after which the jar can be put in a cold place for storage.