Sauerkraut in Brine
Description
A canning recipe without unnecessary complications. I'll tell you more below. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
First, prepare the brine. Bring water to a boil with sugar, salt, black peppercorns, and a bay leaf. Simmer for 1–2 minutes, cover with a lid, and let cool completely.
- 3
Step 3
Finely shred the cabbage.
- 4
Step 4
Grate the carrots on a coarse grater or a Korean-style carrot grater.
- 5
Step 5
Combine the carrots and cabbage. Mix.
- 6
Step 6
Arrange the cabbage in clean jars, pressing down lightly.
- 7
Step 7
Pour the brine up to the very top of the jar. Place the jar in a deep bowl so the brine does not spill onto the table when the cabbage starts to ferment. Leave at room temperature for 3 days. Twice a day, pierce the cabbage to the bottom with a wooden skewer. After that, you can move the cabbage to a cool place for storage and close the jar with the lid.
- 8
Step 8
Sauerkraut in brine is ready — enjoy your meal!