Homemade Sauerkraut

Set 2 large cabbage leafs to the side. Slice up the rest of a cabbage, transfer to a bowl and add about 1 1/2-2 tbsp salt per lb of cabbage.

Massage the cabbage with your hands for about 20 minutes till the cabbage releases about 1/2 cup of its juices.

Transfer the cabbage and the liquid to a jar and press down firmly so the juices rise to the top and cover the cabbage. Then fold the 2 leafs you set aside and place them on top of the cabbage in the jar. This will help keep the sauerkraut from rising to the top. Then secure the lid on the jar and keep it out on the counter.

Take the lid off once a day to release any gases from the fermentation process and avoid a build up of pressure. After about 2 weeks, taste the sauerkraut to determine if it's ready or not. It should be nice and sour. If it's not, let it fermented for longer. Once it's to your liking you can transfer it to the fridge to stop any further fermenting.