Sauerkraut

Sauerkraut

Ingredients
1 head cabbage, shredded, and reserving a large unshredded leaf for later
1 tbsp sea salt, no iodine or anti-caking agent
Brine:
1 quart water, filtered
1 1/2 tbsp sea salt, no iodine or anti-caking agent

Method
In a large bowl, mix the cabbage and massage in the 1 tbsp salt.
Let the cabbage mixture sit for about 30 minutes, massaging half-way through.
After 30 minutes, the cabbage should be wetted and there will be a small pool of water at the bottom. 

While the cabbage is sitting, make the brine. Stir the water and the salt together until the salt is dissolved.
Stuff the cabbage into a large vessel with a lid. (I prefer a 1 liter Fido jar.) Put the large cabbage leaf over the cabbage and stuff down the sides. This part can be tricky – try not to tear the leaf and to get it stuffed down. (The cabbage leaf keeps the cabbage down below the brine; very important for anaerobic fermentation.)
Place some weights down on the cabbage (cleaned rocks, glass weights, glass whatever, BPA-free plastic bags filled with filtered water brine, get creative).
Pour the brine over the cabbage and make sure to fish out the floaters.
Seal the lid and let it sit on the counter for two weeks. If it looks like it’s going to overflow, place on a shallow plate.
Burp daily, or when the cabbage starts hissing at you. (I’m not kidding, it will hiss. Your kraut just needs some TLC.)
After a month on the counter, the sauerkraut should be reduced in color and taste “krauty.” If it tastes sweet or has grown something fuzzy, it’s bad. If it still tastes like it needs time, let it sit. This is where fermentation becomes an art.
Store in the fridge indefinitely.