Sauerkraut with carrot.

Ingredients:

10 kg (22 lb) cabbage, cored and shredded.
5 tsp sugar.
200 g (7 oz) canning salt.
750 g (1,7 lb) carrot, grated.

Method:

1. Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain, remove the core. 

2. Shred cabbage and put in a large container, thoroughly mix with salt. Let the salted cabbage stand for several minutes to wilt slightly. Add grated carrot.

3. Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface.

4. Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that just fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the
cover so the brine comes to the cover but not over it. A glass jar filled with water makes a good
weight.

5. Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72
degrees is best for fermenting cabbage. Fermentation is usually completed in 5 weeks.

Fully fermented sauerkraut may be kept tightly covered in the refrigerator for several months.
Important:

1. Summer cabbage will go soft. Never take it to make Sauerkraut!
2. Start to make Sauerkraut always on "new moon", 3 - 4 day of new moon.
3. Slat must be: canning salt, (without iodine).
4. Not forget to stick cabbage during fermentation. Cabbage always must be covered with juice.
5. Press cabbage. Keep in the refrigerator, undo Cargo and covered.