Sauerkraut

salt-fermented cabbage

Makes 1 quart · 31 kcal per serving

Ingredients

• 1000 g Green Cabbage
• 20 g Salt

Method

1. 1. Finely shred the cabbage.
2. 2. Toss with the salt and massage 5–10 min until it releases plenty of brine.
3. 3. Pack tightly into a jar or crock, fully submerged under its own brine; weight it down.
4. 4. Ferment at cool room temperature 1–4 weeks, kept under the brine; start tasting at day 7.