1 white cabbage; 1 carrot; 1 tsp caraway; 1 tbsp salt
Sauerkraut (Kvashenaya kapusta)
Thinly shred the cabbage and grate the carrot. Salt the cabbage and squash it with your hands. Add the carrot and caraway and mix well. Place the ingredients in a glass or ceramic jar, squash it slightly and place a flat plat the size of the jar on top. Put a weight on top (for example a jar full of water) and leave it to stand for 3-5 days at room temperature. Spike the cabbage to the bottom of the jar with a stick once a day. After the 3-5 days have passed close the jar and put it in a cool place for a week. Store the cabbage in a sealed container in the fridge. Dress with a flavoured vegetable oil and serve with vodka shots.