Directions

Prepare the Cabbage:

1. Remove the outer leaves of the cabbage and set them aside.
2. Quarter the cabbage and remove the core.
3. Shred the cabbage finely using a knife or a food processor.

Massage with Salt:

1. In a large bowl, combine the shredded cabbage and salt.
2. Massage the cabbage and salt together for about 5-10 minutes. The cabbage will start to release liquid.

Pack into a Jar:

1. Pack the shredded cabbage tightly into a clean glass jar. Press it down as you go to eliminate air pockets.

Cover with Reserved Leaves:

1. Take the outer leaves you set aside earlier and place them on top of the shredded cabbage. This helps keep the cabbage submerged in its own liquid.

Add a Weight:

1. Place a weight on top of the cabbage to keep it submerged. This could be a small jar filled with water or a purpose-made fermentation weight.

Cover the Jar

1. Cover the jar with a clean cloth or paper towel, secured with a rubber band or string. This allows air to flow while keeping out contaminants.

Fermentation

1. Leave the jar at room temperature, away from direct sunlight.
2. Check the sauerkraut every day or two. Press down on the weight to ensure the cabbage remains submerged.

Taste and Store:

1. After about 1-2 weeks, taste the sauerkraut. When it reaches the desired level of tanginess, it's ready.
2. Remove the outer leaves, put a lid on the jar, and store it in the refrigerator.

3. Enjoy.