homemade sauerkraut

Ingredients
1 large cabbage, 2 tablespoons of coarse salt,
boiled and cooled water.
Preparation
Cut the cabbage into quarters, remove the
central trunk. With a sharp knife
cut the cabbage into thin strips. The intro-
We cook in a wide and deep container,
Add the coarse salt and, with your hands, ma-
We cut so that the salt reaches all the ti-
flush of cabbage Let it rest for six
hours, during which time the salt will cause
release your juices.
After the rest time, if the cabbage
has not been covered with liquid, we add
boiled and cooled water to cover. we place
some weight on the cabbage so that it is
completely submerged in liquid, covered
mousse and let ferment for a couple of
weeks minimum.
The ideal fermentation temperature ranges
between 18 and 20 degrees, it is convenient that the place
in which we let it ferment is fresh and dry
co. In a matter of a few hours they begin to
see bubbles, this is perfectly normal. TO
As the days go by the cabbage becomes
more tender and the taste more acid. after two
weeks the cabbage is fermented and can be
consume. Once ready we move the sauerkraut
jars and store it in the fridge. Hold
months at low temperature.