Fermented Sauerkraut

Sauerkraut Recipe

1-quart (1-L) jar fermenter with lid and ring
Weight 
1 small cabbage (any variety, ~2 pounds/0.9 kg, chopped)
23 g non-iodized salt (makes a 2.5% brine)

Procedure

Chop cabbage finely, work in salt as described in the article, pack the jar with cabbage, add weight to the jar, top with remaining liquid brine. Loosely add lid and ring, and ferment for a minimum of three days up to several months before eating or placing in the refrigerator. pH should be below 4.0.