Sauerkraut (favourite option)

There comes time when so there is a wish for some sauerkraut! I tried the mass of recipes - from dry to a wet salting, did not stop on this option yet - cabbage turns out crackling and slightly sweetish therefore this option not for fans of juicy sauerkraut)))

Ingredients

head of cabbage of 2.5 kg
2 tablespoons of salt
180 ml of sugar (I take 150)
1.5 liters of cool boiled water
1-2 small carrots

How to prepare

We slice Karusta thinly (previously having removed cabbage stump)
We will grate carrot
We powder with salt cabbage with carrot and it is gently mixed, it is not necessary to squeeze and fray with a force
We stack in bank, without ramming
We fill in with boiled water so that it was higher than the level of cabbage on 4-5 cm
We cover a neck with a gauze and we leave at the room temperature for 3 days - several times a day we pierce cabbage a wooden stick to the bottom - we produce gas
in 3 days we merge juice from cabbage, we add sugar, we mix and we pour in cabbage again
We remove in the refrigerator
In 12 hours cabbage is ready!
It is pleasant to crackle!