1 white cabbage
1 tablespoon salt per kilo of cabbage.
water, if necessary

Cut the cabbage into four parts, then chop into thin strips and put it in a large bowl.
Add salt little by little and massage to release liquid.
When it is soft put it in a clean dry glass jar (that has a lid) Go squeezing the cabbage tightly as you add it to the jar, with all the liquid.
Cabbage should be submerged in water, if not, you must prepare a solution of water and salt and add it to the jar. Put a weight on it. It is important that cabbage is not exposed outside the liquid. Cover it with a paper towel and adjust with an elastic.
Let it sit at room temperature in your kitchen for at least 2 weeks until desired flavor and texture are achieved, to increase its probiotic effect. Once the sauerkraut is finished, put a tight lid on the jar and move to the refrigerator. The sauerkraut's flavor will continue to develop as it ages.
Eat it with meats, salads or sandwiches.

Benefits:

It helps improve digestive disorders, inflamed bowel or diarrhea and constipation.

Probiotic effect: During the fermentation process of cabbage, bacteria multiply and that favors the probiotic effect, being a benefit for the bacterial flora.

Rich in vitamins A, B1, B2 and C.

Mineral intake: rich in magnesium, phosphorus, iron and calcium