Sauerkraut with carrots


  1. Rinse cabbage and carrots.
  2. Peel carrots and then fine grate them.
  3. Remove the wilted, limp outer leaves of a green cabbage. Slice the cabbage.
  4. Put together grated carrots and sliced cabbage, then add salt. Mix them by massaging and squeezing with your hands. This will take 5 minutes or until vegetables release juice.
  5. Pack the vegetables tightly into a jar with your hands.
  6. Cover the vegetables with outer leaf. It protects against contact with air.  The veggies have to be covered with their juice. If there is not enough juice, add some water.
  7. Put weight on veggies.
  8. Place the jar in a cold dark room for 3 days.
  9. Put the jar without weight in refrigerator for 24 hours to cool down.
  10. Serve as a salad with chopped onion and olive oil.