Here is a concise summary of the provided text, which appears to be a transcript of a video guide on making sauerkraut:
**Title:** Homemade Sauerkraut Recipe
**Key Ingredients:**
* 2.5 kg of cabbage (preferably homemade or a suitable variety for fermentation)
* 2 medium carrots
* 2 tablespoons of salt (food-grade, non-iodized)
* 2 tablespoons of sugar
* Raw, non-chlorinated water
**Steps:**
1. Grate cabbage and carrots (coarse grater for cabbage, fine for carrots).
2. Mix cabbage and carrots.
3. Fill a clean, 3-liter jar with the mixture, leaving space.
4. Add salt and sugar.
5. Fill with raw, non-chlorinated water, ensuring the cabbage is covered.
6. Close the jar (not too tight) and place in a warm location.
**Fermentation & Storage:**
* Pierce the jar with a stick daily to release gas.
* Keep cabbage covered with brine.
* Ferment for 2-3 days at room temperature.
* Store in the refrigerator to slow down fermentation and keep crispy.
**Tips:**
* Use a suitable cabbage variety for fermentation.
* Monitor and maintain the brine level.
* Optional: Use a filter for water if it's chlorinated.
Here are the key facts extracted from the text, without opinions, in short sentences with numbers:
**Ingredients and Equipment**
1. Main ingredient: Cabbage (approximately 2.5 kg for a 3-liter jar)
2. Additional ingredient: Carrots (about 2 medium ones)
3. Seasonings: Salt (2 tablespoons), Sugar (mentioned but no specific quantity given)
4. Equipment:
* Vegetable shredder
* Coarse grater
* 3-liter jar (not sterilized, just well-washed)
* Spoon
* Wooden stick (for piercing)
**Process**
5. Cabbage preparation: Grate on a coarse grater
6. Carrot preparation: Grate on a coarse grater
7. Mixing: Combine grated cabbage and carrots
8. Jar preparation: Fill with the cabbage-carrot mix, not too compact
9. Brine: Fill the jar with raw (non-chlorinated) tap water
10. Adding seasonings: 2 tablespoons of salt (and sugar, quantity not specified) to the brine
**Fermentation and Storage**
11. Initial fermentation temperature: Preferably warm (for 2-3 days)
12. Fermentation time at room temperature: About 2-3 days
13. Post-fermentation storage: Refrigerate to stop the fermentation process
14. Storage requirement: Ensure cabbage is always covered with brine
15. Maintenance: Pierce the cabbage with a stick daily to release gas and prevent bitterness
**Quantities and Ratios**
16. Cabbage quantity for one 3-liter jar: Approximately 2.5 kilograms
17. Carrot quantity for one 3-liter jar: About 2 medium carrots