Secret ingredient of Finnish sauerkraut

Sauerkraut is popular food for gut health and for balancing your digestive system work. Finland developed their own sauerkraut recipes with a true Nordic touch. Try to make this sauerkraut which, due to special ingredient, never disappoints The recipe with exact instructions and proportions can be found down below Watch other video on unusual sauerkraut here:    • Better than sauerkraut, easier than kimchi!   #finland #sauerkraut #food #guthealth #frugalliving #cooking #simplecooking #nordic #growwhatyoueat #gardentotable #recipe Sauerkraut with nordic berries: Ingredients: For every 1 kg (2 lbs) of cabbage 200 g (0,4 lbs) carrot 20g (0,7 oz) coarse sea salt 80 g (0,2 lbs) of frozen berries (cranberry or lingonberry) 1-2 sour apples (optional) Remove upper greener leaves from cabbage and save some for later Slice cabbage to thin strips Place cabbage into a tray or baking dish Add sea salt and give cabbage a good massage, stirring it from time to time and making sure salt dissolves. Peel and grate a carrot, add it to the cabbage, stir and slightly massage again Add frozen berries and stir Slice apples if you use them Take a suitable size jar, place few remaining upper leaves on the bottom and start adding layers of cabbage mix, topping every layer with apple slices and compressing layers so they fill the jar tightly When the jar is full top last cabbage layer with upper leaves. Place the jar into the tray, to catch overflowing liquids, put a weight on top of the cabbage (you can use smaller jar filled with water), cover with a clean cloth to protect sauerkraut from insects and dust and leave in a warm place (20C/68F) for at least three days. At least once a day, impale sauerkraut with a wooden or bamboo stick long enough to reach the bottom. This helps to get rid of carbon dioxide, which is a part of fermentation. After 3-5 days sauerkraut is ready. Remove the weight, seal the jar and keep it in a fridge or cool place such as cold cellar