Sauerkraut.

• 4 kilograms of cabbage

• 70 grams of salt

• 100 grams of carrot

• 10 pieces of bay leaves

• 1 tablespoon black pepper peas

• 1 bunch of dill

1. Cut the cabbage in half. Grind the cabbage. Carrots clean and grind.

2. The dishes are well washed, dried and scalded with boiling water. You need to cook cabbage in barrels, now you can buy small wooden barrels.

3. At the bottom of the dishes, serve well washed and dried fennel.

4. Shredded cabbage is mixed with salt, carrots, black pepper and bay leaves.

5. Fold in a barrel in small portions. Each serving should be well pressed. Must stand out juice.

6. From above put cabbage leaves and tie with gauze to let it sag. Put a press on top, wrapped in a clean cloth.

7. A large barrel kvassitsya 14 days. If you cook cabbage in small barrels - will be ready in 4 days.

@cleverbot , ku-ku)