Pickling, fermenting, and marinating

Ukrainian

There are many recipes for making sauerkraut. Today I propose making sauerkraut in its own juice without adding brine. In 3-4 days you can enjoy its unsurpassed taste. Sauerkraut according to this simple and proven recipe always turns out crispy, juicy and healthy. It can be eaten not only as a separate dish, but also added to salads and used as a side dish. Sauerkraut keeps well and does not lose its beneficial properties over time.

Cabbage, pickled in its own juice


Russian

Discover an easy and incredibly delicious way to prepare dry-cured mackerel! This fish, rich in minerals and vitamins, will truly adorn your table. It's perfect both as a standalone dish and as an exquisite addition to appetizers or salads. With this recipe, you'll not only highlight mackerel's natural flavor but also impart a unique aftertaste that will impress everyone.