- In a 2.5-L container, make a solution by adding 60 grams of salt to 2 L of water.
- Shred a medium cabbage head.
- Add the shredded cabbage to the salty solution.
- Cover the container tightly with the lid (Anaerobic fermentation), and let it sit/ferment for 4-5 days depending on the temperature of the room.
- Every day, make sure you open the container, and stir the cabbage from the bottom to top, then close it back.
- Once it reaches your desired sourness, cover the container with a lid, and store in the fridge. Let it cool for a while, and enjoy the healthy home-made probiotic!
- There are numerous ways to consume this healthy probiotic. The healthiest way to eat it is to add olive oil and a pinch of paprika (for a natural bright color and flavor) to Sauerkraut.