1.        Prepare the Cabbage:

·      Remove the outer leaves of the cabbage to ensure it’s clean and free of dirt or pests.

·      Rinse the cabbage under cold water, then dry with a clean cloth or paper towel.

2.        Chop the Cabbage:

·      Slice the cabbage into thin strips for a finer texture, or leave it chunkier for more crunch.

·      If using a knife, cut the cabbage in half, remove the core, and slice into thin strips.

3.        Add Salt:

·      Sprinkle 1 tablespoon of salt per pound of cabbage over the chopped cabbage.

·      Use clean hands to massage the salt into the cabbage, helping to release its natural juices and create the brine.

4.        Crush the Cabbage:

·      Squeeze handfuls of cabbage tightly to release more moisture, making sure the cabbage becomes soft and juicy.

5.        Pack the Jar:

·      Start by adding a layer of cabbage to the bottom of a clean glass jar, then press down firmly.

·      Continue layering and pressing the cabbage until the jar is filled, leaving about an inch of space at the top.

·      Place a whole cabbage leaf on top of the packed cabbage to help keep loose pieces submerged in the brine.

6.        Weigh It Down:

·      Use a fermentation weight or a clean, heavy rock to keep the cabbage submerged in the brine. Make sure the weight is sterilized to avoid contamination.

7.        Seal the Jar:

·      Attach a fermentation lid (like a pickle pipe) to the jar, or use a standard mason jar lid, but remember to “burp” it daily by loosening the lid to release built-up gas.

8.        Fermentation Time:

·      Place the sealed jar in a cool, dark location.

·      Let it ferment for 2-4 weeks, checking regularly to make sure the cabbage stays submerged and no mold is forming.

9.        Finish and Enjoy:

·      Once the sauerkraut has reached your desired tanginess, transfer it to the refrigerator to slow down fermentation.

·      It’ll last for several months in the fridge but is best enjoyed fresh.