About the Recipe
Sauerkraut is a type of fermented cabbage or pickled cabbage with a lot of health benefits.
It is a rich source of vitamins and probiotics. It can aid digestion and boost immunity among other benefits.
Usage: Serve it as a condiment with your dishes. It is a type of pickle and like any traditional or brined pickle, you can consume it as it is. You may add it to soups, stews or serve with your choice of protein.
Ingredients
Cabbage: 2 pc
Salt: 2% of weight of cabbage
Preparation
Step 1
Wash, peel and grate 2 pc cabbages. Wash thoroughly.
Step 2
Now weigh the cabbage. Add salt equal to 2% of the weight of cabbage. For example, if the cabbage weighs 100gm, add 2 gm salt.
Step 3
Scrub it properly. You will see that it has started to reduce.
Step 4
Important Storage Instructions: Store this reduced cabbage in an airtight container. Fill the container with the leftover water. Now before closing the lid, place a cabbage leaf or a small ramekin to ensure that the cabbage is drenched in the water. If the cabbage comes in contact of air and is not in the water, it can go bad and you might see molds forming. If you see whitish foam, remove it.
Step 5
Let it sit at room temperature for 2-3 days and then store in a refrigerator. Serve and enjoy!
Usage: Serve it as a condiment with your dishes. It is a type of pickle and like any traditional or brined pickle, you can consume it as it is. You may add it to soups, stews or serve with your choice of protein.