Sauerkraut

Directions

1. Wash the cabbage and pat it dry. Tear out the first two leaves of the cabbage and set it aside.

2. Chop the cabbage into thin strips and transfer them to a big mixing bowl.

3. Add 1 tbsp of salt and start to massage the cabbage strips. Massage till cabbage pieces leave out water. This will take about 15-20 minutes.

4. Once enough water has been released and the cabbage strips are half in size, squeeze out all the water and transfer the cabbage to a clean jar. Retain the water.

5. Press the cabbage to the bottom of the jar ensuring it is packed tight,

6. Fold the first two cabbage leaves into a square and place them above the cabbage layer in the jar. Pour in all the water squeezed out from the cabbage to the jar. Water should be above the cabbage layer. Top the leaves with a heavy stone.

7. Close the glass jar with an air tight lid and set the jar aside for a week (168 hours).

8. Sauerkraut is fermented and ready to use after a week. Serve this with a salad or as a pickle.