Is winter (at least in Russia). So, let's turn back to the basics!

Is winter (at least in Russia). So, let’s turn back to the basics! Sauerkraut (fermented cabbage) Ingredients: Cabbage - 3kg Carrots - 3 pcs (medium) Allspice - 5 pcs Bayleaf - 3-4 pcs Marinade: Water (boiled) - 1 litre Sugar - 1 tbsp. Salt - 2 tbsp. Note: If you have fresh juicy cabbage, there is almost no need to add water. After adding salt and sugar, remove the cabbage and press it as the video shows. After 3-4 hours in the pot, it will give some juice, so you can add water later if there is not enough liquid to cover all the cabbage that has been pressed. The fermentation process takes 3-4 days at room temperature, around 20°C. I recommend removing the weight once a day and poking it with a wooden stick or knife several times to let the products of the fermentation escape (it may smell strong enough as any fermentation). Once the cabbage is fermented, you can store it in glass jars in the fridge. Also, when putting it in the jar, you can add garlic or any spices you like. #source Источник: Slavyangrad