Crispy Sauerkraut

Cabbage is a valuable source of vitamins and minerals. It does not lose its usefulness when fermenting. The most delicious cabbage is obtained if you add carrots to it when leavening.
Take a head of cabbage weighing approximately 2 kg on a two-liter jar. On a special grater for cabbage, chop the cabbage into small chips. Grate one small carrot on a grater for Korean salads. Mix cabbage with carrots, but do not grind. To prepare the brine for 1 liter of water, take 2 tbsp. l salt. Boil and cool. Fold cabbage tightly in a jar and pour chilled brine.
Leave the cabbage for 2 days in a warm room, without covering it with a lid (you can cover it with gauze). It is advisable to place the jar in a bowl, as the resulting juice will flow out. Pierce cabbage daily with a wooden stick. After two days, you can eat, seasoned with onions and vegetable oil.
Bon Appetit!