Ingredients:
Green Cabbage (I never saw or heard of using the purple cabbage for this in Hungary)
salt, 30g per kilogram of cabbage
5-7 whole pepper per layer
2-3 bay leaves per layer
Material you will need:
container
weight
plate
cheese cloth
I acquired a food grade bucket from a bakery, but you can use earthen ware or other bowls as long as they are not metal.
Lay the cabbage by kilogram add the pepper, salt, bay leaves and press it down well. Continue like this until no more cabbage left.
Put the cheese cloth on top of the cabbage, add a plate or anything flat that will press down on the cabbage under the weight. I used my boys dumbbell weights but you can use a jar with water in it or a big rock that you washed well previously. Close the bucket with its lid or add another cheese cloth on the top to keep flies/bugs out.
Place in a lukewarm area and check it in 3 weeks.
Suggested to start a new batch before all the sauerkraut is gone and use some of the brime to sped up the process.
