Sauerkraut is the easiest fementation that we did for our Makers Wednesday at The Waiting Room. Here are my instructions...
1. Cut up your cabbage. Rememeber that it will reduce so cut a bit more than you want!
The texture will vary depending on how thickly you slice the cabbage. Thicker slice = more crunch. My father grinds his rather than slicing it!
2. For two large cabbages use about a 1/4 of a teaspoon of salt. Sprinkle the salt over the cut cabbage in a large pot. Grab a wooden rolling pin with a flat end or a clean stone or anything you can bash with and pound the cabbage to realse some of the moisture and compress it.
3. Transfer this mix into a jar and pack it down tightly but leave some room at the top.
4. Every 2-3 days press the cabbage down into the jar pressing the pulp down so the water rises up to cover the cabbage. Start eating after a week.