Delyse wrote: Hi Vinci
You can try my recipe which I make. I am from European background and my family constantly eat sauerkraut.
For 1 kilogram of cabbage I use 17 grams of salt. It is usually 1.7 % of salt of the total weight of the cabbage.
I cut cabbage thinly, mix with salt( don’t use iodine salt) and squize cabbage with my hands in order to have some juice going out of the cabbbage. Then I place the mix in to the glass jar and make sure that it covers with it’s juice. Sometimes I can use juicer and have some juice squeezed from extra cabbage to cover the mix. I usually press cabbage firmly in the jar. Leave it ferment with room temperature for about 2-3 days.
The next days you need to puncture the cabbage with the wooden stick a couple of time a day to allow the gas go out.
I usually do it on Friday night, so on Saturday and sunday I can look after it.
It is usually ready by Sunday night or earlier.
I usually make it only one litre at a time.
Thats a great and simple recipe of sauerkrut, thanks Delyse.
The good thing about sauerkraut its that it has Plantarum strain which kefir lacks.