This Homemade Sauerkraut Recipe takes two ingredients and produces a lovely, crisp, tangy pickle with minimum fuss, and just a little time.
Cabbage, Coconut Water, Salt
a Small Cabbage
Shred the Cabbage finely, toss with the Salt in a bowl and set aside.
When the Cabbage is wilted and has thrown off water, drain it and quickly rinse away excess Salt.
Pack the Cabbage into a suitable container and add enough water to just cover. Use cloth or kitchen Paper to cover the jar opening.
Place the container in a cool place for several and watch for signs of fermentation in the form of gas bubbles.
Once fermentation has commenced, continue to monitor until the characteristic sour smell is apparent (anywhere from 3 to 10 days after beginning).
Once the sourness has developed to your preferred degree, store the finished Sauerkraut in the fridge and use as necessary.
Homemade Sauerkraut https://sybaritica.me/homemade-sauerkraut-recipe/