Sauerkraut

Chop or shred cabbage to a consistent size. Sprinkle with salt.

Working vigorously with clean hands, mix salt throughout the cabbage as you squeeze and press it. Do this for about 10 minutes until you have liquid accumulating that has been squeezed out of the cabbage.

Pack pressed cabbage and its juice into a clean crock or jar. (Don’t use a metal container.) The cabbage needs to be kept submerged under the surface of the juice. This can be accomplished by weighing down a large cabbage leaf or two.

Store mixture in a dark place at room temperature. Check on it daily to make sure that all cabbage remains submerged below the surface of the liquid. You can press down on it a little each day.

Fermentation time may vary. It will be faster in a warmer environment.

After about seven days, your sauerkraut will be ready. Remove the cabbage leaf from the top, store it in the refrigerator in a sealed, nonmetal container.