Simple Sauerkraut

Ingredients

• 1 head of cabbage, cored and shredded, a few large outer leaves reserved
• Salt
• Step 1 Weigh the cabbage on your scale, calculate 2% of that, and weigh out that much salt.
• Step 3 Put somewhere cool for 2 weeks to 4 months, depending on how sour you like it. Move the jar to the fridge when you think it’s done; this will slow down the fermentation dramatically.