Sauerkraut

Gather your ingredients together.

Core and chop the cabbage.

Add the salt to the cabbage and mix using your hands making sure that it is evenly coated.

Using a wooden pounder, meat pounder or rolling pin, pound the cabbage to release the juices.

Press the cabbage into a large mouth jar.

Pouring in any remaining juices from the cabbage.

The top of the cabbage should be at least 1 inch below the top of the jar, add water if necessary to cover the cabbage.

You can use some cabbage leaves folded over to help submerge the cabbage under the liquid.

Cover tightly and keep at room temperature for 3-4 days until transferring to a cold storage.

It improves with age, but can be eaten immediately.