- Julienne the cabbage and keep some whole leafs.
- Place it in a clean bowl and add 15 g of salt per cabbage kg.
- With clean hands knead the cabbage for it to lose water and repeat this process several times.
- Clean properly the glass jars.
- Fill the jars by pressing the cabbage down. Put on top of it the whole leafs and cover with its own juice. If necessary, pour 30 g of brine per litre of water.
- Close the jars and keep them at room temperature away from sunlight for about 4 - 8 weeks.
- Remove the top leafs before serving.
Nutritional information (1 portion)
Fiber 1.17 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.04 g
Cholesterol 0.0 mg
Calcium 15.6 mg
Iron 0.31 mg
Zinc 0.12 mg
Vitamin A 5.07 ug
Vitamin C 42.9 g
Folic acid 33.93 ug
Salt (Sodium) 3885.0 mg
Sugars 1.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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