Homemade Sauerkraut

Weigh your cabbage and take note of the weight so you’ll know how much salt to use later.

 Set 1 large outer cabbage leaf to the side to save for later. More if you plan to use more than 1 jar. Then cut cabbage in half, cut out the core of the cabbage, and discard the core (that’s the white tough part in the center). Next thinly slice up the rest of a cabbage, transfer the cabbage slices to a large bowl, and add 2 tsp to 1 1/2 tbsp salt per lb of cabbage.  I like 1 1/2 tbsp best but I like things a lot saltier than most people. If you prefer less salt go closer to 2 tsp. Massage the cabbage for 1-2 mins then let sit for 10 mins so the salt can help draw out the liquid from the cabbage. 

Then massage the cabbage with your hands for about 10 minutes till the cabbage releases about 1/2 cup of its juices.

Transfer the cabbage and the liquid to a 32 oz jar and press down firmly so the juices rise to the top and cover the cabbage. Then fold the cabbage leaf you set aside earlier and place it on top of the cabbage in the jar. This will help keep the sauerkraut from rising to the top. Again press down so everything is fully submerged by the cabbage juices. If you’re short on cabbage juice, you can add a little water and a pinch of salt. Then secure the lid on the jar and keep it out on the counter.

Everyday turn the jar upside down and then back up right, take the lid off, wipe the rim and jar lid off, push down any cabbage that’s risen above the juices, and then re-secure the lid.  This helps prevent aerobic bacteria growth on the surface, the jar lid from rusting, and gas from building up in the jar. After about 2 weeks, taste the sauerkraut to determine if it's ready or not. It should be nice and sour. If it's not, let it fermented for longer. Once it's to your liking you can transfer it to the fridge to stop any further fermenting if you’d like or you can leave in the counter and it will continue fermenting.