Sauerkraut

Remove the outer leaves and thick veins from the cabbage (2.5 kg). Then shred the cabbage into thin strips using a knife or a shredder.

The carrot (1 piece) can be grated or finely chopped.

In a large container, such as a tray, combine the cabbage, carrot, salt (3 tsp), bay leaves (3 pieces), and peppercorns (10-15 pieces).

Gently mix the ingredients without pressing them too hard. Leave the mixture for 5-10 minutes to allow the cabbage to release its juice.

After that, tightly pack the cabbage into a jar and cover it with a cheesecloth.

Fermentation should take place in a warm place for three days. It is important that the jar remains open, as the juice that forms should flow freely.

After three days, the sauerkraut will be ready. After that, it should be placed in a cool place and the jar sealed with a lid.

The cabbage can be stored in the refrigerator. You can also divide the cabbage into bags and freeze it for long-term storage.