Homemade sauerkraut

Overview

Homemade ones are more hygienic and you can eat more safely!

Peel, wash and shred the cabbage
Add appropriate amount of salt to the shredded cabbage, knead well with your hands and marinate for 10 minutes
When the shredded vegetables become soft and wilted, drain off the water
Put it into an oil-free and water-free bottle, add an appropriate amount of salt and cold boiled cabbage to cover the cabbage, cover it and let it ferment in a cool place for about 15 days
It’s sour and ready to eat!