Everyone loves sauerkraut, but because of salt, lots of people try to avoid this valuable product.
Today, I'm going to share an awesomwe cabbage recipe - sauerkraut without salt.
To do this, we will need small cabbages that we’re placing in a plastic bag and putting in a barrel.
We're making one layer.
And we’re making the next layer with sour apples.
Fill the barrel layer by layer until the top.
Pour water.
Close the bag.
Place a wooden lid on top
and press with a stone.
Place the barrel with cabbage in your cellar for pickling.
Your sauerkraut is ready for you in 2 to 3 months.
Enjoy and may you prosper!
