1. Wash and thinly shred cabbage and put in large bowl. Save a piece of the outer layer.

2. Add a little bit of salt and knead into cabbage.

3. Taste as you go, adding more salt. Cabbage should get watery and limp.

4. Let stand in bowl for 45 minutes.

5. again and press into jar with 2-3 inches of space at the top.

6. Top with intact piece of cabbage (from outer layer), covering the kraut. Weigh down with weight to keep the kraut under the brine (watery stuff).

7. Leave it for at least 10 days to ferment and enjoy! (1 month is better!).