SAUERKRAUT (DRY BRINE)

Ingredients:

• Cabbage (or beetroot)

• Salt

Materials:

• Jars

Preparation:

1. Cut the cabbage in thin slices

2. Mix the cabbage with salt (2% of salt per kg) and massage it

3. Try to squeeze it and when it leaks water it’s ready to be put in the jar

4. Stuck the cabbage in the jar and cover with its water

5. Close the jar and let it ferment from 2 to 6 weeks.