Sauerkraut with sugar
Description
A simple way to prepare ahead for later. I’ll explain in more detail below. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Remove the outer leaves from the head of cabbage, then thinly shred. Transfer to a deep bowl.
- 3
Step 3
Wash the carrots and peel them. Grate them—I use a Korean-style carrot grater for this. Add to the cabbage.
- 4
Step 4
Combine the carrots with the cabbage in a deep bowl.
- 5
Step 5
Add salt.
- 6
Step 6
Mix the cabbage with the carrot and gently squeeze with your hands so they release their juice. Let stand for 10–15 minutes.
- 7
Step 7
After that, tightly pack a clean sterilized jar with cabbage and carrots so they are covered with juice. If there is not enough juice, you can add clean boiled water. Leave for about 3–4 days to ferment at room temperature.
- 8
Step 8
Place the jar on a rimmed plate so that if any juice leaks, it will collect there. Every day, pierce the cabbage 2–3 times with a knife or a wooden skewer to release air. This way the cabbage will not turn bitter. Check doneness by taste.
- 9
Step 9
Then drain the cabbage juice into a separate container, add the sugar, and stir until it dissolves. Pour the sweetened cabbage juice back over the cabbage and mix well. After that, you can refrigerate the cabbage for storage.
- 10
Step 10
Sauerkraut with sugar is ready — enjoy your meal!