- 2 heads cabbage, finely shredded
- 2 tablespoons salt
Line the bottom of a crock with shredded cabbage and sprinkle with salt. Continue to build layers until you’ve used all of the cabbage and salt.
Use a small saucer that fits snuggly into the crock to compress and flatten the contents.
Top the plate with a small weight to keep the cabbage submerged.
Top the crock with another plate and another weight to create and airtight seal.
Allow to ferment for 4–5 days in a room with a temperature between 65° and 74°.
Remove plates and stir; reseal.
Let sit for 2 weeks, or until sufficiently “sour.”
Pack kraut into clean, sterilized jars and store in the refrigerator, or transfer to a clean earthenware crock with a lid and store in the basement or cellar.