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RECIPE (you can ferment for 4 to 30 days, depending on your taste) 1 kg chopped cabbage (without the stems) 1 tablespoon of common salt (SHALLOW, STRAIGHT SPOON OF SALT), or 10g RESERVE SOME WHOLE CABBAGE LEAVES TO USE AT THE END Leave the chopped cabbages mixed with salt for 1 hour and during this period, press and mix to release all the water from the cabbage. TAKE A STERILIZED GLASS JAR, PLACE THE CABBAGES IN AND POUND THEM SO THAT THERE IS NO AIR BETWEEN THEM. LASTLY, PLACE A CABBAGE LEAF TO HOLD THEM ALL DOWN AND FILL UP WITH THE CABBAGE WATER THAT CAME OUT WHEN IT WAS DEHYDRATING. STORE IN A DARK, COOL PLACE FOR 4 TO 5 DAYS (if you prefer more fermentation, 30 days) - on the first day, loosen the lid to release the carbon dioxide - on the second day, do this again. ON THE THIRD DAY, YOU CAN CONSUME IT. IT DEPENDS ON YOUR TASTE, BECAUSE EACH DAY OF FERMENTATION CHANGES THE FLAVOR OF THE SAUERKRAUT. MY PALATE PREFERS IT ON THE FOURTH OR FIFTH DAY. AFTER FERMENTATION, STORE IN THE REFRIGERATOR FOR 3 TO 6 MONTHS.