Homemade sauerkraut with beet

Directions

1. Choose cabbages that are not too large. Remove the outer leaves and the stem. ≈ 3 min
2. Cut each cabbage into four pieces and place them in a barrel. ≈ 8 min
3. Use a wooden board to tamp down the soil. ≈ 3 min
4. Pour each liter of water, mix 400g of salt to create the brine, ensuring that it covers the board completely. ≈ 3 min
5. Add the sliced red beets for color, as well as a few ears of corn to speed up the fermentation process. ≈ 3 min
6. After a few days, begin to remove some of the water from the barrel every other day for two weeks. ≈ 3 min
7. Once the fermentation is complete, pour a handful of washed barley onto the water: it will germinate and protect the cabbage from mold. ≈ 3 min
8. To harvest cabbage, lift the layer of barley, take the cabbage, and close it up. ≈ 3 min
9. Make sure to tightly seal the barrel to keep it airtight. ≈ 3 min