How to make
The quantities of the products depend on how many jars you wish to fill up. You need large, clean jars.
First, clean the cabbages - tear off the top 2 layers of leaves on each cabbage, wash them well and put them whole at the bottoms of the jars. Cut the rest of the cabbages and stir with the grated carrots, as well as with the chopped bunches of celery.
Rub the cabbages with salt and stuff them in the jars, all the way up to the top. Put a small rock inside the jars to press down on them and pour in lightly salted cool water, which needs to cover the cabbages - 1 finger above them.
Put the jars in the kitchen in a warm area, wrap the openings of the jars with double-folded gauze and tighten with a rubber band. After 4-5 days, the sauerkraut should be ready for consumption.
