Russian sauerkraut

This is how we make sauerkraut in Russia! Crunchy, delicious, and so easy to make at home! Ingredients: * 1 head of cabbage * 1 medium carrot * 4 cups water (a little extra if needed) * 2 tbsp salt * 1 tbsp sugar Instructions: 1. Thinly slice the cabbage and shred the carrot. Gently mix them together without squeezing. 2. In a separate bowl, dissolve the salt and sugar in the water. 3. Loosely pack the cabbage and carrots into a clean 67 oz jar. Don’t press too hard if you want it crunchy! 4. Pour the brine over the vegetables, making sure they’re completely submerged. 5. Let it ferment at room temperature, with a loose lid or fermentation airlock. 6. After 24 hours, use a clean wooden stick to gently release trapped gas. Repeat every 24 hours. 7. After 3–4 days, taste it! Once it’s sour enough for your liking, transfer it to the fridge. Keep the cabbage submerged in the brine throughout fermentation. Refrigerate when ready! #sauerkraut #russianfood #fermentedfoods #spoonafork #guthealth