Sauerkraut

Directions

1. Discard outer leaves on the cabbage. Cut the cabbage into quarters and then chop each wedge into thin slices, adding salt each time you cut the cabbage. Put into a large mixing bowl.
2. Massage the cabbage and salt with your hands for 5-10 minutes until it becomes limp and moist.
3. Tightly pack the cabbage into the canning jars by tamping down with your fist. Add any extra  cabbage liquid from the bowl into your jars.
4. Weigh the cabbage down by placing a small jar filled with rocks, marbles, or water on top of your mixture.
5. Cover the jar with cheesecloth or a kitchen towel and use a rubber band to keep it in place.
6. Over the first 24 hours, press the cabbage down occasionally.
7. After the first 24 hours, your cabbage should be submerged in its liquid. If not, make brine (1 tsp salt and 1 cup water) and add enough to cover the cabbage completely.
8. Let the cabbage ferment for 3-14 days at room temperature and check it daily for desired taste. Any layer of bubbles or foam can be skimmed off during fermentation or after it’s done. If you see mold, remove it immediately.
9. Look for color changes in the cabbage, which will go from deep purple to a pink (if using red cabbage) or green to yellow (if using green cabbage).
10. Store in your refrigerator and enjoy!