Sauerkraut with Sausage

20230909, #breakfastdiary 840, 26°C/mostly clear, 20min/exercise(Y) Sauerkraut I made a few days ago, with chicken breast sausage Shred cabbage and massage in salt equal to 2% of the cabbage's weight until the juices release. Pack the cabbage and its juices into a jar and ferment at room temperature for 3 days.

- 1/4 cabbage - Salt (2% of the cabbage's weight) - 2 chicken breast sausages - Olive oil - Pepper

1. In a mixing bowl, add shredded cabbage and salt (2% of the cabbage's weight) and massage until the juices release. 2. Prepare a sterilized jar, pour in the cabbage and its juices from step 1, and ferment at room temperature for 3 days. 3. Heat olive oil in a pan, add a little pepper, and sear the chicken breast sausages until golden. 4. Plate the sauerkraut, top with the chicken breast sausages from step 3, and finish with pepper.