Homemade sauerkraut: (makes 500 - 750 gms)
Chop 1.25 kilos of green cabbage into thin slivers and add 1 1/2 tbsp coarse salt. Massage the salt into the cabbage using your hands until it starts to get limp and watery. Pack into sterilised jars, making sure it's submerged in the brine throughout the fermentation process. Cover the jars with a thin cloth/muslin and fasten with twine. Leave in a cool dry place for 3-8 days, tasting daily. Once done, screw on a lid and refrigerate.
#pickle #sauerkraut #diy