Step 1

Wash cabbage heads.

Step 2

Remove outer leaves and compost.

Step 3

Remove two more outer leaves and set aside.

Step 4

Cut into fine strips, or shred cabbage in a food processor.

Step 5

Put cabbage in a large bowl with salt.

Step 6

Mix to incorporate salt, then let sit for 10-15 minutes.

Step 7

Pound cabbage until juices start to come out.

Step 8

Pack cabbage tightly into glass jars.

Step 9

Top with a whole cabbage leaf to hold shredded cabbage down.

Step 10

If enough liquid does not rise to the top to completely cover the cabbage leaf, make a brine with 1 pint water and 1 tsp salt. Add this brine to the jar to cover the cabbage leaf.

Step 11

Allow sauerkraut to sit out at room temperature for 5-7 days before eating. Can also be left longer, for around 6 weeks, if desired. Store in refrigerator once you like the flavor.