Russian Sauerkraut

Description

  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. 

Ingredients

3 kg cabbage
2-3 carrots
3 tbsp salt
1 tbsp sugar 

Instructions

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.