Basic Sauerkraut

Directions

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   1.
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   Remove any unattractive outer leaves from the head of cabbage.
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   Reserve one (for step 7).
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   2.
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   Shred the remaining head of cabbage or slice into fine strips.
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   Smaller pieces will require less time to release their liquid, larger pieces will take a bit longer and need more massaging.
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   Food processor slicing and shredding blades work wonderfully.
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   3.
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   Put the sliced cabbage into a large bowl.
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    Toss with the salt.
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    4.
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    Let the salted cabbage sit for 10 minutes, tossing occasionally if you think of it.
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    This will give the cabbage time to start releasing its juices.
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    Once the cabbage looks a little soft, squeeze it and massage it to coax more liquid from it.
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    5.
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    When your cabbage feels a bit softer and you have a decent amount of liquid in the bottom of your container, toss in your seasonings.
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    6.
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    Get a clean wide-mouthed quart-sized jar and a wooden spoon and start packing!
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    Push that kraut in there as much as you can.
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    You want to end up with an inch of space at the top of your container.
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    You want your cabbage to be completely covered in its own juice.
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    You must pack very tightly.
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    7.
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    (optional) Use the reserved outer leaf to hold the shredded cabbage beneath the surface of the liquid.
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    Just press a large piece of leaf into the jar until it fits above the kraut and below the jar shoulders.
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    The leaf can be composted after fermentation has transformed your kraut.
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    After fermentation, you can discard this.
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    8.
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    Use a jar filled with water, a boiled and sterilized rock, a plastic bag filled with leftover kraut juice or some other weight to keep your kraut below the surface of the liquid.
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    If you dont want to deal with weighting it down, you can look in every couple days and push everything back down below the surface liquid.
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    Be aware that if you forget to do this you may get surface mold.
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    This can be skimmed and composted, but most people prefer to avoid it all together!
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    9.
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    Depending on the submersion method you use, you can either loosely cover your jar with a loose lid or cover the top with a cloth and secure it with a rubber band.
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    Place the jar at room temperature away from direct sunlight.
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    10.
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    Wait four to six weeks.
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    Feel free to taste along the way and find your perfect acidity level and texture.
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    Warmer temperatures and smaller cabbage pieces will require less time, larger pieces and cooler temperatures will require more.
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    Note: This recipe is for one quart jar.
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    My usual quantity is about 8 pounds of cabbage (other ingredients adjusted proportionally), which makes a gallon.