Thai saurkraut

Hi there!

Seth and I have been enjoying homemade cabbage pickle. It has natural good bacteria for your body similar to yoghurt except no diary. Good stuff!

And it's Thai. Because ... made by a Thai person!

Here is how I make it:

What you need;

1. Cabbage:  choose the heavy one, the kind of cabbage that is like a big white round flat shape. It made the best saurkraut in my humble opinion. Weight around 2-3 pounds.

2. Salt:  2-3 tbs

3. Good container with tight lid.

How to:

1. Chop cabbage finely.

2. Then mix well with the salt, give it a good massage.

3. Pack the cabbage in the container,  I pack and push it down well .Close the lid.

4. Let it sit for at least a week. Then when you open the lid,  you will hear a hiss as air escapes, and you will smell the sour smell.

We like to eat our pickled cabbage with anything. With rice and curry, or cook it with sausages. Yummm...

Food is yummy!  And also good for you!!

Tu