Cooking description:
Natural sauerkraut without vinegar turns out to be healthy and tasty. A crispy appetizer to complement any meal. For the recipe, you need a tight white cabbage, a little carrots and spices. Take some sugar, salt and black pepper.
Main Ingredient: Vegetables / Cabbage
Dish: Blanks / Pickling
Ingredients:
- White cabbage - 500 grams
- Salt - 15 Grams
- Sugar - 7 Grams
- Black Pepper - To taste
- Carrots - 60 Grams
Servings: 5-6
How to cook "Sauerkraut without vinegar"
Prepare your ingredients.
Chop the cabbage into thin strips using a sharp knife.
Place the cabbage in a fermenting container. This can be enamelled dishes or a glass jar.
Grate peeled carrots on a coarse grater.
Mix cabbage with carrots, wrap your hands well so that the cabbage releases juice.
Add salt and sugar, wrap your hands again. You can pepper to taste. Leave the cabbage for fermentation on the table under a loosely closed lid for 2-3 days.
Put the finished cabbage in the refrigerator for a day and you're done.
Enjoy your meal!