Sauerkraut. Verified grandmother's recipe, which is to try to make every

Prepare sauerkraut recipe for my grandmother. According to a proven recipe I use for a long time, so I share with you. Sauerkraut - a useful product that is rich in vitamins and trace elements. In addition, it is considered a low-calorie, it is recommended for people sitting on a diet. Sauerkraut made salads, prepare the filling for pies, boiled cabbage, stewed with meat.

How to make

1. Take the cabbage and cut it with a knife or shredder as pickling. In a 3-liter jar head goes 2-2.5 kg.

2. Place in container (volumetric bowl or basin).

3. Grate the carrots. A single things.

4. Pour into a container and mix with cabbage.

5. Then add weight in bank 3-liter, slightly compressing the hands or tolkushkoy.

6. Next, you need to prepare 1 liter of boiled (cooled) water and add 2 tbsp. tablespoons salt, stir until dissolved.

7. Pour into a jar with cabbage. Now begins the process of fermentation, at room temperature, it will wander around 3-4 days.

8. Put the jar on the dishes, which will flock exiting liquid.

9. Cover the bottle opening cheesecloth.

10. Each day to pierce cabbage wooden stick until the end of the process the formation of foam and gas output.

11. After 3 days fermentation drain the brine and add the 2 tablespoons of sugar, stir to dissolve. Then pour the liquid into the jar.

12.After that cabbage will be ready. Bank can be set in a cellar or refrigerator.

With this method cabbage stored long. It becomes a delicious and crunchy.

Enjoy your meal!

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