Classic Sauerkraut

1. Shred cabbage into thin ribbons with a knife or food processor.

2. Place shredded cabbage in bowl.

3. Sprinkle sea salt over the cabbage.

4. Knead/squeeze the shredded cabbage for 1-3 minutes. Get into it! You are breaking the cabbage down and helping it to release its juices.

5. Flatten the kraut into the bottom of your bowl and lay a clean tea towel over the bowl. Now, walk away and go about your day.

6. After about 6-8 hours, knead your shredded cabbage for 1 more minute, mixing it all together.

7. Add this soupy cabbage mixture to your mason jars and press the cabbage down firmly.

8. Really pack it in there. It should be 1 inch from the lid of your jar and should be covered at the top with the beautiful brine you have made.

9. If your brine is not covering the kraut, simply add some filtered water.

10. Screw the lid on tight. Plastic lids will allow for expansion with greater ease than metal lids.

11. Place your jar of culturing cabbage on a plate (to catch any brine that may be pushed out) and leave in a room temperature (70-85F) place for at least 4 weeks.

12. When your kraut reaches desired fermentation (tart and crunchy), wipe up your jar and put it in the refrigerator.