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@alexandra78088: #TikTokshopbacktoschool #tiktokshopstockup

alexandra
alexandra
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Saturday 12 September 2026 02:27:41 GMT
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My Slavic grandma taught me this recipe🥬 And honestly, nothing beats homemade You’ll need: • 3 kg cabbage (about 2 medium heads) • 150 g carrots • 2 tbsp salt Finely shred the cabbage and grate the carrots. Add the salt and massage everything really well with your hands until the cabbage starts releasing plenty of juice. Pack it tightly into a large 3-liter jar, pressing it down firmly. The cabbage should stay completely covered with its own juice. Leave it at room temperature for 2–3 days. Once or twice a day, pierce the cabbage all the way to the bottom to release the gases. Once it tastes perfectly tangy and fresh, move it to the fridge. A few important tips: • Don’t seal the jar airtight while it’s fermenting. • Keep the cabbage submerged in its juice. • No vinegar needed - this is natural fermentation. • If it tastes too salty, simply add a little more fresh cabbage. Save this recipe and try it at home 🤍
My Slavic grandma taught me this recipe🥬 And honestly, nothing beats homemade You’ll need: • 3 kg cabbage (about 2 medium heads) • 150 g carrots • 2 tbsp salt Finely shred the cabbage and grate the carrots. Add the salt and massage everything really well with your hands until the cabbage starts releasing plenty of juice. Pack it tightly into a large 3-liter jar, pressing it down firmly. The cabbage should stay completely covered with its own juice. Leave it at room temperature for 2–3 days. Once or twice a day, pierce the cabbage all the way to the bottom to release the gases. Once it tastes perfectly tangy and fresh, move it to the fridge. A few important tips: • Don’t seal the jar airtight while it’s fermenting. • Keep the cabbage submerged in its juice. • No vinegar needed - this is natural fermentation. • If it tastes too salty, simply add a little more fresh cabbage. Save this recipe and try it at home 🤍

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