Sauerkraut with Caraway Seeds

Ingredients

• White Cabbage 5 lbs
• Water 1½ l
• Salt 3 spoons
• Black Cumin (Cumin) 1 tablespoon
• Sugar 2 spoons

Step-by-Step Guide

Step 1

Finely shred the cabbage and grate the carrot.

Step 2

Mix the brine using water (at room temperature) and salt.

Step 3

Pour the brine over the cabbage, add cumin, and mix well. Cover and place in a dark, warm spot for 2-3 days. During this time, the cabbage should begin to ferment and develop a tangy flavor.

Step 4

After 2-3 days, add sugar to the cabbage and mix thoroughly until it dissolves.

Step 5

Then drain the brine, transfer the cabbage to a jar, and place it in the refrigerator for a day, after which it can be served.