Sauerkraut Russian-Style

Ingredients

• pound sshredded cabbage
• carrots, grated
• tablespoon skosher salt
• (1 liter) bottlespring water
• tablespoon swhite sugar

Instructions

1. Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
2. Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
3. Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
4. Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
5. Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
6. Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.