Author: Roman from Volkhov town
Ingredients: 10kg of white cabbage, 700g of
carrot, 180-200g of salt, and five bay leaves.
Chop cabbage and carrot and put it into tank for
fermentation by layers. Strew each layer with salt. When tank will be filled
put some weight for pressure on the surface of mix and put tank in the
place where temperature is 18-20 C. Regularly pierce mix for discharging gas.
When pickle become bright (not muddy) you can consider the sauerkraut is
ready. Process of fermentation may taking from 4 to 7 days.
Then put sauerkraut into glass jars and store them at
the temperature 0 +2 C.
Do before meal!
Put some of sauerkraut into deep plate, add
sugar and sunflower (olive) oil, stir with spoon. Also you can add
cranberry or (and) little bits of sour apple.