Sauerkraut - Stage 3

• Cabbage

• 1 Tbsp. Sea salt

• Filtered water

1. Shred cabbage.

2. Mix cabbage with salt.

3. Allow sitting for an hour, until the cabbage wilts.

4. Knead with your hands.

5. Keep kneading until you can squeeze a little bit of water from the cabbage.

6. Put into glass jar with lid.

7. Add water to just under the shoulder of the jar.

8. Top your sauerkraut off with a whole cabbage leaf.

9. Keep all cabbage below the level of the liquid.

10. Allow fermenting on counter for 3 days before transferring to the fridge.