1.

Cut the cabbage in half and cut out the stem. Shred the cabbage into thin slices either by hand or using a food processor. Place in a big bowl. I’m not sure why but sauerkraut turns out crunchier if cut by hand.

2.

Shred the carrots and add them to the cabbage

3.

Sprinkle with salt and mix using your hands, lightly squeezing/massaging the salt, cabbage and carrots.

4.

Tightly pack the cabbage into a glass jar or a pot with an enamel coating leaving about 1-2 inches from the top to accommodate the juicesPress down firmly until the juices start to come out. You might want to place your jar on a plate to catch any juices that overflow.

5.

Find a saucer or lid that will fit into your container to cover the top of the cabbage-carrot mixture. You will also need to place a heavy object to press down on the sauerkraut. It can be a jar filed with water, or a rock , or anything that will do the job. All of the cabbage should be submerged under the juices

6.

Leave your cabbage and container at room temperature for two days. By the end of the second day you might have some white bubbles coming out from under the lid. It’s totally normal. By the end of day 3, take the weight off, remove the lid and poke the sauerkraut with a knife all over to let some air in. Leave it like this for another 3-4 hours and your sauerkraut is ready

7.

You can put it into smaller jars with lids or keep it in the same container. Sauerkraut will keep refrigerated for a year and even longer.