Sauerkraut Recipe with Vinegar

• 1 purple cabbage
• 1/2 Tbs rock salt
• 1/2 tsp vinegar
• 1/2 cup water
• 1 TK limon tuzu

Chop the cabbage and rub with salt. Leave it for a while, rub again. Take the cabbages in a jar. Pour the watery mixture over the cabbage. Add the rock salt and lemon salt. Refrigerate for 3-4 days. Your pickle is ready to eat.