Sauerkraut Batch 2

Remove core from cabbage. Slice thinly the crosscut the sliced cabbage. Save a large piece of leaf to fit the top of the mixture the weight will sit atop this leaf.

Add to a bowl loosen the cabbage so it isn't stuck together. Salt the cabbage and massage it in well. Let sit 15-20 minutes covered.

Put all the cabbage and juices into the jar. Get the salt water solution mixed.

Pour the salt water solution on top. Add a large trimmed leaf to cover the sauerkraut and weigh it down with the weight. Top off with salt water solution. Let ferment for at least 2 weeks.