Summary

Ingredients

• 1 jaroma cabbage
• 2 teaspoons salt

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Instructions

1. Prepare 3 preserving jars.
2. Finely slice the cabbage and season with salt. Knead everything well. The cabbage has to urinate. Distribute everything on the glasses and pound firmly, squeezing out all the air.
3. Close the jars and leave in a warm but dark place for 1 week.
4. The cabbage tastes like sauerkraut, only finer.