In last summer, I pickled some cabbage and made some souerkraut.
Ingredients are
- a whole cabbage
- 7-8 big spoonfuls of salt (or as much as you feel necessary)
Some people make it with some good herbs, but I make it only with salt.
Slice a cabbage. Sprinkle enough salt. Leave it about a week before you can start eating (place something heavy enough). Parts of cabbage gets rotten if not dipped in the pickle liquid. So, make sure to place something heavy enough.
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