This dish would be a lifesaver for every woman since the late fall to the early spring. You can cook different salads, soups, or bake pies with this vegetable. And if you want to stock up some of it for the winter you will need this sauerkraut recipe.
Prepare the cabbage. Remove the upper leaves and cut the stalk. Shred it as thin as possible.
Wash and grate the carrots.
Put the vegetables into a pan, salt and mix it. Do not crush it!
Put it into a jar or an enamel pan (do not compact it!) and put some weight on the top of it. Let it acidify during 2-3 days. Open the pan several times a day and pierce it with a thin spike to remove the fermentation gases.
On the second day, the cabbage will release the juice. If it is not enough to cover the whole mass, pour a glass of hot water and mix it.
Store it in a tightly closed package in a cold place (fridge).