Finely chop fresh green cabbage and shred a carrot. Transfer into a big bowl, add bayleaf and peppercorns, mix well.
Mix water, sugar and salt until dissolved.
Take a glass jar or deep clay pot and pack the cabbage mix in hard, add water with salt and sugar.
Cover with a lid and leave in a warm place for 5-6 days.
Then transfer your sauerkraut into the fridge and leave for 2-3 days. The cabbage is ready. Keep refrigerated.
You will need:
- Fresh green cabbage – 4 pounds
- 1 carrot
- 3 bay leaves
- 6 peppercorns
- Water – 4 cups
- Sugar – 2 tablespoons
- Salt – 2 tablespoons