Ingredients

• 1 Medium Head of Cabbage (preferably fresh, local, and organic)
• 1 Medium Carrot
• Sea Salt 1 to 3 Tbsp. Per quart of water. The amount of salt used can vary according to personal taste preference.
• Spices and additional vegetables of choice

Instructions

1. Chop up or shred the cabbage and any additional vegetables into small pieces.
2. Mix the cabbage mixture by hand and sprinkle with sea salt and spices.
3. Cover and let it sit for a half hour; this allows the salt to draw the fluid out of the cabbage. Do this two to three times until it produces enough liquid to cover the cabbage.
4. Ladle the cabbage into the mason jars and compact with the meat tenderizer by pressing down firmly
5. Place a stone on top of the cabbage to hold it underwater. If necessary, add a bit of water to ensure the cabbage is completely covered.
6. Add more water if needed so that cabbage remains below the water line.
7. Put covers on mason jars and close securely.
8. Leave the jars in a dark place at room temperature (60-70°F is preferred) for at least three days until desired flavor and texture are achieved.
9. However the longer you wait, the better it will taste. I like to wait at least four weeks before eating it.
10. Check the sauerkraut every couple of days to see if it needs burping to release excess pressure.
11. Once the sauerkraut has reached your desired flavor, you can store in the refrigerator. The sauerkraut flavor will continue to develop as it ages.

https://fermenterskitchen.com/how-to-make-homemade-sauerkraut/