Sauerkraut in jars ready in 10 days / Oddaszfartucha

By Tomasz Strzelczyk · 240 min

Ingredients

Instructions

1. Shred the cabbage, then grate the carrots coarsely and add them to the cabbage.
2. Add 20 g salt per kilogram of cabbage and massage it in until the cabbage softens and releases liquid.
3. Pack the cabbage firmly into two 4 l jars.
4. Dissolve the 2.5 tbsp sugar in the 2.5 l boiled water, then pour about 1 litre into each jar.
5. Pierce the cabbage with a skewer repeatedly over the first few days, keeping the jars in a warm place at first.
6. Cover the jars, then store them in a cool place for another 10 days before tasting.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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