Sauerkraut

Instructions

1. 1

   Cut cabbage in quarters and remove core.

2. 2

   With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible.

3. 3

   Place in a large bowl with salt and toss to combine.

4. 4

   Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top.

5. 5

   Cover with a damp towel touching cabbage and top with a 3-pound weight.

6. 6

   Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment.

7. 7

   Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.