Saltcalculated at 2% of the cabbage's weight~2 tbspest.
Steps
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1
Cut the cabbage into quarters and remove the inner core/stem.
2
Slice the cabbage into thin shreds by hand (a food processor or mandolin can speed this up).
3
Put all the shredded cabbage into a bowl and calculate salt at 2% of the cabbage's weight, a standard ratio for sauerkraut.
4
Add the salt to the cabbage and massage it by hand until the cabbage softens and releases its natural liquid.
5
Pack the cabbage along with its released brine into glass jars, using a weight to keep it submerged below the liquid line for proper anaerobic fermentation.
6
Let the jars sit at room temperature on a shelf to ferment for about two weeks until the sauerkraut is ready.
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