Sauerkraut

Directions

1. 1
   Cut cabbage in quarters and remove core.
2. 2
   With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible.
3. 3
   Place in a large bowl with salt and toss to combine.
4. 4
   Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top.
5. 5
   Cover with a damp towel touching cabbage and top with a 3-pound weight.
6. 6
   Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment.
7. 7
   Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.