مخمّر الملفوف الأحمر

Cut the red cabbage into thin slices.

Place the sliced cabbage in a large bowl.

Add one tablespoon of salt for every kilogram of cabbage.

Mix the cabbage and salt well using your hands.

Keep squeezing and mixing for about ten minutes until the cabbage releases its juices.

Transfer the cabbage to a sterilized glass jar.

Press the cabbage down firmly inside the jar with a cup until it’s completely covered with its natural liquid.

Seal the jar tightly.

Place the jar in a dark place at room temperature for five days.

After the fermentation period ends, open the jar and store it in the refrigerator.