Homemade Sauerkraut.

Homemade Sauerkraut.

1. Slice red cabbage thinly.

2. Put into a mixing bowl.

3. Add salt. It is said to be 2% weight of red cabbage, some say can be lesser too. I didn't measure mine, added about 1.5tbsp here.

4. Massage red cabbage until it softens and produces liquid.

5. Store red cabbage into a sterilized jar. Sterilze jar by placing jar into a boiling water for about 10-15mins.

6. Ensure red cabbage is completely immersed in liquid, add hot water if liquid is not enough, optional to boil hot water with vinegar which I did previously.

7. Stuff outer tough skin of red cabbage to ensure red cabbage is completely submerged in liquid. Or any heavy object.

8. Label jar.

9. Place at room temperature and check it from time-to-time. Fermentation usually takes up about two weeks to take place.

10. Store in refridgerator once sauerkraut reach your desired taste, the longer the stronger taste it will be. .

Finally made a new batch... inspired at 11pm to make it lol. Second time, seems better this time with thin slices and managed to push everything with the cabbage's own liquid, also added some boiled water just to make sure everything submerged. Yay for more probiotic benefits for dem gut health. Thanks mom for the fresh red cabbage, blessed.

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