Ingredients:
1 head of cabbage (green or purple)
1 tablespoon salt (non-iodized)
Method:
Remove the outer leaves of the cabbage and discard. Cut the cabbage into quarters and remove the core.
Shred the cabbage finely using a knife or a mandoline slicer.
Place the shredded cabbage in a large bowl and sprinkle the salt over it.
Massage the salt into the cabbage for a few minutes until it starts to soften and release its juices.
Pack the cabbage tightly into a clean glass jar, pressing down firmly to remove any air pockets.
If using, add spices between the layers of cabbage.
Once all the cabbage is packed into the jar, press it down firmly again until the liquid covers the cabbage.
Place a weight on top of the cabbage to keep it submerged under the liquid. This could be a smaller jar filled with water or a clean rock wrapped in plastic wrap.
Cover the jar loosely with a clean cloth or paper towel to allow air to flow while keeping out dust and insects.
Place the jar in a cool, dark place to ferment for about 1-2 weeks, checking every few days to ensure the cabbage remains submerged.
Taste the sauerkraut after a week and continue fermenting until it reaches your desired level of tanginess.
Once fermented to your liking, remove the weight, cover the jar tightly with a lid, and store it in the refrigerator for up to several months.
