Sauerkraut

by Editorial Staff

Fermented foods are incredibly healthy for the body. They nourish the microflora, normalize bowel function and facilitate digestion.

Summary

Cook Time	7 days 1 hour
Total Time	7 days 1 hour
Course	Main Dish
Servings (Default: 4)

Ingredients

Red cabbage – 1.5 Kilograms
Carrots – 1-2 Pieces
Salt – 1

Instructions

Prepare all ingredients.
Chop the cabbage thinly.
Grate the carrots on a coarse grater.
Place them together in a large bowl. Use your hands to squeeze the cabbage until it juices, then add salt and stir.
Fill the jars tightly so that the juice covers the top of the cabbage. Leave the jars uncovered for a week at room temperature.
The readiness of the cabbage is easy to notice – it will change color, and the carrots will become almost invisible. Sauerkraut is ready,

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.