Instructions

1. Chop or shred the cabbage by hand or with a food processor. Combine all ingredients in a large mixing bowl. Cover with a light towel and leave it sitting on your counter for 1/2 hours. During this time the salt will start to pull the juices out of the cabbage.
2. Mash the cabbage a few times with a potato masher, meat hammer or kraut pounder to ensure it is getting juicy. Leave for another 1/2 hour if desired or proceed to the next step.
3. Transfer the cabbage mixture to clean, quart-sized, wide-mouth jars. Press down on the cabbage firmly inside the jar so that liquid comes to the top of the mixture. (Be sure to leave at least 1-inch of space from the top of the jar to prevent overflow.)
4. Put the lid and band on and screw tightly. Allow to ferment at room temperature for 3 weeks. In the first 24 hours, open the jars and press down on the cabbage firmly again to release more juices. (Can do this a couple of times to make sure the mixture is fully covered by the brine but do not do it after 24 hours or your sauerkraut will be soggy at the end of fermentation.)
5. At warm temperatures, the fermentation may happen faster. Burp the jars daily (unless using an airlock jar or vessel) and keep the jars on an old towel to catch any overflow liquid.
6. If any mold appears, skim it off. Anything below the brine is still completely safe to eat. (The brine acts as a preservative and it is not uncommon for mold or fuzz to grow on any pieces that did not get fully submerged.)
7. You may stop the fermentation when you like the flavor and texture of your sauerkraut. Some people like it best at about 7 days but for peak nutrition, 3 weeks is optimal. Transfer the jars to the refrigerator or cool storage to stop/slow down the fermentation.
8. Good for several months, if they don't get eaten quicker!