Cabbage and carrots I rubbed on a medium grater, it yields a copious juice, salt, 2 tbsp pepper to taste ;stir and if the weight is chosen correctly it turns out the 3 liter bottle to the brim. Put the jar in a saucepan (so as not to lose the juice that will stand out during fermentation), on the Bank fixed some gauze and within 2-3 days keep in a dark place at room temperature (required 2-3 times a day to pierce the cabbage and return the juice from the pan into the jar) as soon as the juice has ceased to run, sauerkraut ready to eat or to bake in the oven with anything in your taste. Keep the product preferably in the refrigerator

I heart baked with sauerkraut. For more flavor, I add the cabbage into the sour Apple (taken from ducks in apples), and for the sharpness of the onion. As for the proportions, then 1kg heart I used about 1kg already pickled cabbage, 3 medium onions, 1 large Apple (Antonovka),2-3 tbsp sunflower oil. Foil can replace any dish with a tight lid and suitable for the oven. Mix cabbage, onion, Apple and put the resulting salad, cut into large pieces (I have half-and-half) bake a heart (or stew) in the oven for 2 hours. Bon appetit!!!