Tangy Homemade Sauerkraut

Shred cabbage finely and place in a large bowl.

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Sprinkle salt over the cabbage and massage it in.

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Let it sit for about 10 minutes to release juices.

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Pack the cabbage tightly into a clean jar.

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Ensure the cabbage is submerged in its juices.

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Cover with a lid loosely and let ferment for 1-2 weeks.

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Check periodically and press cabbage down if needed.

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Enjoy the probiotic-rich sauerkraut in your favorite dishes!

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