Sauerkraut with oak leaves

1. My cabbage, dry it with a paper towel, remove the upper leaves, then cut the head in half. Cabbage is better to take autumn varieties, while choosing the most juicy. This guarantees the best taste of the finished dish. And great usefulness. Thinly chop both halves of cabbage.

2. We wash and peel the carrots, cut them at will - with straws, thin bars, plates. You can just grate it on a coarse grater, but chopped carrots look more beautiful in the finished dish.

3. We transfer the chopped cabbage and chopped carrots to a large enameled saucepan.

4. Pour salt on the vegetables. Salt must be taken large. Also pour sugar.Now we knead the vegetables a little with our hands, mix. It is necessary that they secrete juice.

5. My oak leaves, scald them with boiling water, put them on the bottom of the jar, which also needs to be scalded with boiling water. Thanks to the leaves, the cabbage will be more crispy.

6. Now put the cabbage and carrots in a three-liter jar on top of the leaves. We put it tightly, leaving a few centimeters to the top of the jar, after which we cover the jar with a lid. It is not closed, but slightly covered.

7. We leave the cabbage to ferment for three days. It may take more or less time. The duration of the fermentation process depends on the temperature in the room. We focus on such a moment: as soon as the gases have stopped coming out, it means that the cabbage is ready. Do not forget to pierce the cabbage 1-2 times a day to the bottom with a skewer to facilitate the release of gases.

8. The cabbage is ready to be served on the table - just need to cool. If you plan to store cabbage for a long time, fill it with vodka (this step will ensure better storage of cabbage), close the lid and put it in a cold place.

Bon appetit!