Classic Sauerkraut

Ingredients

• ●1 medium head green cabbage (about 2 lbs / 900g)
• ●1 tablespoon + 1 teaspoon fine sea salt (about 18g — roughly 2% of cabbage weight)

Method

1. Remove the outer leaves of the cabbage and set one aside. Quarter the cabbage, cut out the core, and slice as thinly as you can — a mandoline makes this fast, but a sharp knife works fine.
2. Place the shredded cabbage in a large mixing bowl. Sprinkle the salt over top.
3. Massage the cabbage with your hands. Squeeze, knead, and work it for 5-10 minutes. You'll feel it start to soften and release liquid. Keep going until you have a pool of brine at the bottom of the bowl and the cabbage is limp and glistening.
4. Pack the cabbage into a clean quart-sized mason jar, pressing down firmly with your fist or a tamper after each handful. Push out air pockets. The brine should rise above the cabbage as you pack.
5. Place the reserved cabbage leaf on top, tucked down to hold the shreds below the brine. Place a fermentation weight on top.
6. If the brine doesn't cover the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add just enough to submerge everything.
7. Seal with an airlock lid or a regular lid left slightly loose. Place on a plate (it may bubble over).
8. Leave at room temperature (18-24°C / 65-75°F), out of direct sunlight, for 5-14 days. Taste starting at day 5. When the tang and texture are right for you, transfer to the fridge.