Sauerkraut **
This salad is especially good because it is fermented. The pesticide residues on the cabbage reduce and the B12 levels are high. Some people do not like the sour taste though.Ingredients
- 2 kg shredded cabbage
- about 3 tbsp salt
Method
Shred cabbage finely, put it in a large pan. Mix cabbage and salt with your hands. Pack gently with hands or potato masher in a large sterilized glass container (sterilize by rinsing with boiling water). Cover with a plate and put a weight on it (a heavy stone will do) to press down the plate and compress the mixture. Depending on the temperature, fermentation will be complete in 4 - 6 days.
Taste it on the 4th day. If it is sour enough, it is done, otherwise leave it for a day or two more. When ready refrigerate.
Serves 20.
