Sauerkraut is very healthy and tasty side dish, rich in vitamin C. It can be also used in soups (such as Shchi) or pies. Serve it cold with sunflower oil.
3 kg cabbage
2-3 carrots
3 tbsp salt
1 tbsp sugar
Shred the cabbage. Peel the carrots and grate on a coarse grater. Mix the cabbage and carrots. Sprinkle with the salt and sugar. Stir thoroughly, squeezing a little. The cabbage will release water. Put the mixture into a large saucepan and press. Cover the mixture with a plate, which is slightly smaller in diameter than the pan. Put something heavy onto the top of the plate (for instance, a 3l jar of water). Cover with a cotton towel. Keep at room temperature. Pierce the cabbage with a skewer to release gases. In a few days the cabbage will foam. When the foaming is over - the cabbage is ready (usually in 4-5 days). Store in a cool place.