Quick Sauerkraut
Description
This appetizer is quick and simple to make. Here is a simple recipe for quick sauerkraut—I’m sure you’ll like it! The cabbage turns out tender, moderately salty, and very tasty. What I like most about this recipe is that there’s no vinegar; its aroma can sometimes spoil that special taste and aroma of sauerkraut. And now, with pleasure, I’ll tell you,
Instructions
- 1
Step 1
1. Finely shred the cabbage and carrots, massage them by hand with the salt, and transfer to a pot. Separately, boil water with salt and sugar — this will be the brine. Pour it over the cabbage so the boiling liquid completely covers it.
- 2
Step 2
2. Place a plate on top of the cabbage, then set a large bottle filled with water on it—this will be the weight. Let the cabbage stand under the weight for three days.
- 3
Step 3
3. Now you can pack the cabbage into jars and seal them for winter, or chill it right away and eat it!
- 4
Step 4
4. With boiled potatoes — it’s just the thing, try it!