Sved cabbage is just a storehouse of vitamins, which are so necessary for our body, especially in the winter season. From it you can cook many interesting dishes and fillings or consume separately like a salad.

Fudblogger Julia Senich on Instagram told how to cook sauerkraut so as to save as many vitamins as possible. The food will turn out to be unusually tasty and everyone will like it.

Ingredients Method of Cooking 1. Small the cabbage and spread in a deep dish. We rub the carrots there.

Sprinkle the cabbage with salt and begin to crush it to let the juice. It is very important that the cabbage is juicy, if the juice is not enough, then you need to prepare a brine.

At the bottom of the jars we put the bay leaf and pepper with peas and begin to tamp the cabbage. We press each layer well so that in the end the cabbage in the bank is completely covered with juice. Put the jar in the dishes, in the event that the juice flows. If the juice does not cover the cabbage, it will turn black and will stink.

Leave cabbage in a warm and dark place for at least three days without a lid. Every day (preferably 2-3 times a day), pierce the cabbage with a wooden stick so that gas comes out from below. After this process, click on the cabbage with a wooden spatula so that it is again covered with juice.

After 3 days, cabbage can be tried. Close the jar with a lid and put in the refrigerator without draining the liquid.