Making Sauerkraut

Let's start with the sauerkraut! It's simple, requiring minimal ingredients and equipment. Here's what you'll need:

• 1 medium head of cabbage (green or red)
• 1.5-2% salt by weight of cabbage (e.g., 15-20g salt per kg of cabbage)
• A large bowl
• A fermentation vessel (mason jar or crock)
• A weight to keep the cabbage submerged (glass weight, Ziploc bag filled with water, etc.)

Instructions:

1. Remove outer leaves of the cabbage (set aside).
2. Shred the cabbage finely.
3. Weigh the shredded cabbage and calculate the amount of salt needed.
4. Mix the cabbage and salt thoroughly in the bowl.
5. Massage the cabbage mixture for 5-10 minutes until it releases its juices.
6. Pack the cabbage tightly into the fermentation vessel, pressing down to remove air pockets.
7. Pour the released juices over the cabbage, ensuring it's completely submerged.
8. Cover the cabbage with a reserved outer leaf or two and place a weight on top.
9. Cover the vessel loosely.
10. Ferment at room temperature (65-75°F) for 1-4 weeks, tasting regularly.