Ingredients

• 1 head of cabbage

• 1–2 tsp kosher salt

Directions

Remove the large outer leaves of the cabbage and set them aside. Slice the cabbage into thin strips using a knife, mandolin, or kraut cutter, about 1/4-inch thick or smaller. Place the shredded cabbage in a large bowl and sprinkle with kosher salt. Toss and gently massage the salt into the cabbage, then let it rest for 4–6 minutes until it releases liquid. Pack the cabbage tightly into a quart jar, pressing it down so it is submerged in its own liquid, and pour any leftover liquid from the bowl over the top. Use a reserved outer cabbage leaf as a weight to keep the shredded cabbage under the liquid. Cover the jar with a lid and leave it in a spot away from direct sunlight. Once a day, open the lid briefly to release gas. Begin tasting after 2–3 days and continue fermenting until it reaches the sourness you like, up to 9 days. When ready, remove the top leaf and store the sauerkraut in the refrigerator to stop fermentation.