Sauerkraut

Remove the outer leaves from the cabbage (2.5 kg) and remove the thick veins.

Shred the cabbage into thin strips using a knife or a shredder.

Peel and grate the carrot (1 piece) on a coarse grater or chop it finely.

In a large container, combine the cabbage, carrot, salt (50 g), bay leaves (3 pieces), and black peppercorns (10-15 pieces).

The optimal salt ratio is 18-22 g per 1 kg of cabbage.

Carefully mix the ingredients with your hands, without crushing the cabbage. Leave it for 5-10 minutes to allow it to start releasing juice.

Packing the cabbage tightly into a glass jar, press down occasionally to help the juice rise to the top.

Make sure the cabbage is completely covered with juice. If necessary, add a little brine (1 tsp of salt per 1 liter of cold water).

Place the jar in a deep plate or tray. Cover the neck with cheesecloth.

Leave the cabbage to ferment at room temperature for 3 days.

During the first 2-3 days, pierce the cabbage with a wooden skewer or stick down to the bottom 1-2 times a day to release carbon dioxide.

If foam appears, carefully remove it with a clean spoon. Ensure that the cabbage always remains submerged in the juice.

After 3 days, when the active fermentation has finished, close the jar with a lid.

Store the fermented cabbage in the refrigerator or another cool place.

Freezing is only acceptable for culinary use: after thawing, the cabbage becomes softer and loses some of its enzymatic activity.