Ingredients:
• 1 kg cabbage, thinly sliced
• 3 large carrots, grated
• 4 garlic cloves, crushed
• 1.5 litre water
• 200 gram sugar
• 3 TB spoons salt
• 250 ml olive oil
• 200 ml white vinegar
Directions:
• Mix cabbage, carrots, and garlic.
• Bring water to boil.
• Add sugar, salt, oil and vinegar.
• Boil for 2-3 minutes.
• Take the brine off the stove. Pour it over the cabbage mix.
• Let the cabbage cool down and brine for 2-3 hours.
• Enjoy.
Tip: you can keep the Sauerkraut in an airtight container in the fridge for few weeks.
