- Sauerkraut recipe
Ingredients:
1 medium green cabbage
1 tbsp sea salt
Directions:
Remove the tough outer leaves from the head of cabbage and shred into thin strips.
Massage the cabbage and salt in the bowl until it lets out its juices.
Fill with the chopped cabbage a clean glass jar, pressing out the liquid from it as much as possible. The liquid has to fully cover the cabbage.
Now and then, test your jar left in room temperature for 1-4 weeks until it attains the desired tanginess that you want to achieve.
Store in refrigerator.
