Ingredients
1kg Red or white cabbage
11/2 tablespoon salt
1 teaspoon black whole pepper
Bay leaves (optional)
Instructions
Wash cabbage thoroughly and cut into very thin slices. Keep aside a small piece to be used later. Add in salt, press and squeeze well until the cabbage becomes shiny and there is water released. It may take about 10-15 minutes for this process. Once it’s done add pepper and bay leaves. Get a clean glass container start filling it with cabbage press it well, in order to avoid any air. Finally pour in the marine water so that cabbage is fully covered. Put the piece of cabbage which you reserved in the beginning, put a weight as shown in the video, and cover it with clean cloth. Store the container, for 7-10days, in room temperature. Press the cabbage down couple of times for the first couple of days. Taste the Sauekraut, if you are happy with the fermented taste, close the jar with a lid and refrigerate it.
YIELD: 5 Servings, PREP TIME: 15 minutes, TOTAL TIME: 1 hour 15 minutes
