This breakfast has been traditionally used by those wanting to have a steady supply of energy in the morning, good digestion, regular elimination and a beautiful skin.

It requires minimum preparation and is ready to be eaten in the morning.

Ingredients

• 500g of green cabbage
• 1 ½- 2 teaspoons salt
• 1 teaspoon caraway seeds (optional)

Instructions:

1. Chop or shred cabbage. Sprinkle with salt.

2. Knead the cabbage with clean hands about 10 minutes, until there is enough liquid to cover.

3. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.

4. Cover the jar with a tight or airlock lid.

5. Culture at room temperature for at least 2 weeks. Burp daily to release excess pressure.

6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut’s flavor will continue to develop as it ages.