Kiseli kupus

Sauerkraut has long been a part of our traditional cuisine and is mainly eaten in winter, on cold days, since it is very healing. It contains numerous vitamins and minerals, which strengthen the immune system, and thanks to probiotics, it has a positive effect on the intestines. You can eat it as a salad or side dish with many dishes. This recipe is my version of sauerkraut.

Preparation time: 30 minutes to prepare and 14 days for fermentation
Servings: 2 jars

Ingredients:
1 cabbage head, finely chopped
2 garlic cloves, mashed
2 tsp turmeric powder
salt (to taste)
a pinch of red pepper (for decoration)

Instructions:
1. Put the cabbage, garlic, and turmeric in a large bowl, and season with salt. Knead the cabbage to soften.
2. Cover the bowl and leave it at room temperature overnight. Stuff the cabbage into sterilized jars with a pestle or rolling pin in the morning. Immerse it entirely in its brine.
3. If you’re using fermentation jars, open the valve. If you use canning jars, leave the lids loose enough so the gasses, which accumulate during the fermentation, come out.
4. Leave the cabbage to fermentate at room temperature for 10-14 days.
5. After fermentation, close the jar and keep the sauerkraut until you want to use it.
6. Serve with the main dish and enjoy.