Homemade Sauerkraut

Peel off the outer leaves of the cabbage and set one or two clean ones aside for later.

Cut the cabbage in half, then into quarters. Remove the hard core from each quarter.

Thinly slice or shred the cabbage quarters.

Place all the shredded cabbage into a large, non-reactive bowl (like glass or stainless steel).

Sprinkle the salt over the cabbage.

Using your hands, massage, squeeze, and bruise the cabbage for 5-10 minutes. This will help the cabbage release its natural juices to create a brine.

Continue massaging until the cabbage has softened and there is a good amount of liquid at the bottom of the bowl.

Tightly pack the cabbage into a clean glass jar, pressing it down firmly with your fist or a spoon to remove any air pockets.

Pour the remaining brine from the bowl over the cabbage in the jar. The cabbage should be completely submerged in the liquid.

Take one of the reserved outer cabbage leaves, fold it to fit the jar opening, and place it on top of the shredded cabbage. This helps keep all the small pieces submerged.

You can add a fermentation weight or a small, clean glass object on top of the leaf to ensure everything stays below the brine.

Seal the jar. Let it ferment at room temperature, out of direct sunlight, for at least 3-4 days, or up to several weeks for a more developed flavor. If using a tightly sealed lid, be sure to 'burp' the jar daily by briefly opening it to release built-up gases.