Ingredients

• 2 pounds green cabbage

• 4 teaspoons salt

Steps

1. Cut your cabbage into quarters and remove the core

2. Slice 2 pounds of green cabbage into thin ribbons

3. Transfer the sliced cabbage to a large bowl

4. For 2 pounds of cabbage, sprinkle 4 teaspoons of salt all over.

5. Massage the salt into the cabbage with your hands and let the cabbage and salt sit for 30 minutes

6. Pick up a handful of the salted cabbage and vigorously squeeze all the juices out of the cabbage and let them collect in the bowl.

7. Continue to squeeze all the liquid out of the cabbage and into the bowl

8. Squeeze the cabbage again and then place it in a glass jar

9. Compact and push the cabbage down into the jar with the back of a wooden spoon

10. Pour the reserved liquid on top of the compacted cabbage making sure the cabbage is fully submerged

11. Cover the jar with a thin piece of fabric or cheese cloth

12. After one day, remove the fabric and press down on the cabbage to release any extra fermentation gases and liquid

13. After 3 days, the sauerkraut is ready to eat! Transfer it to a small pot to heat over medium heat for 5 minutes or until warm

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