Sauerkraut is a very healthy product, but its benefits largely depend on the container used for preparation.
The best option is a wooden barrel. Wood makes the cabbage especially tasty and aromatic.
Glass jars are convenient for preparing small portions. Plastic will also work, but only for short-term fermentation. Ceramic retains moisture and the aroma of the dish well, but it is fragile and heavy.
Experts recommend choosing medium and late varieties of white cabbage. The heads should be dense and firm. Adding pumpkin, beetroot, lingonberries, and cranberries is allowed. The dish is seasoned with pepper, bay leaves, caraway seeds, currant leaves, horseradish, and dill.
The cabbage should be shredded, mixed with salt, and combined with carrots and other ingredients, tightly packed into the container, and placed under a weight. Holes should be made in the vegetable to allow gas to escape, and it should not be stirred. The suitable temperature for fermentation is 20 °C.
In the refrigerator, the dish can be stored for about 8 months, but it should not be kept in the freezer, as it will lose all its beneficial properties.
