Sauerkraut

• 1 Kg White cabbage
• 20 g salt

1. Cut the cabbage coarsely.
2. Massage the cabbage until there is some liquid in the bottom of the dish.
3. Put the cabbage in a glass, remember all the liquid, put a whole cabbage leaf on top there holds the cabbage down. Close the glass.
4. For the first few days, open the lid once a day and release the formed gas. Repeat until there is no more gas. After that, keep the lid closed until the cabbage is ready.
5. After 3 weeks try to taste the cabbage