Sauerkraut

Cut the cabbage into thin strips and put them in a bowl. Add the salt and massage it with your hands for a while, making it release the water and become softer. Once it has released enough water, let it rest for half an hour.

Now we put it in a jar, we must press the cabbage very well in the jar so that it is well compacted and try that the water that it released reaches the top so that it does not remain dry.

Cover with plastic wrap and make a few small balls. Let it ferment in a dark and dry place for 3 to 10 days, I left it for 5 days and then I put it in the fridge, after a week in the fridge I started to eat it. After 5 days I tasted it and I did not like it very much, but after a week in the fridge its flavor changed and it was very good, so I recommend that you give it time.