Homemade Sauerkraut

Roughly chop cabbage into strips of desired thickness. Toss it in a big bowl with the sea salt. Cover the bowl with a towel, and let it sit for at least several hours.

Stuff cabbage tightly into two quart-sized wide mouth mason jars, including any liquid that has collected in the bottom of the bowl. Add just enough water for the cabbage to be submerged. Find two smaller jars that will just fit within the mason jar mouth, fill them with water or something heavy, and use them as weights to keep the cabbage submerged. Squeeze a little lemon around the top, to prevent scum from growing.

Put a paper towel over the top and hold it down with a rubber band. This will allow the sauerkraut to release gas but keep particles from falling in. Store it in a cool, dark place. Let it ferment to taste, 4-14 days.