Sauerkraut

Basic, plain sauerkraut

===== Ingredients =====
-Cabbage
-Salt

===== Instructions =====
1. Slice 1500g of cabbage into thin strips. Reserve a few outer leaves for later. Add 2% salt by weight, 30g of salt for 1500g of cabbage.
2. Knead salt into cabbage and let sit for 5-10 minutes. Repeat kneading and resting until enough brine forms to cover cabbage when compressed.
3. Pack cabbage into jar tightly, with brine.
4. Cover packed cabbage with outer leaves to form a cover and press. Brine should rise about an inch above cabbage when pressed.
5. Add stone or glass weights to keep cabbage weighed down while fermenting.
6. Seal jar and place in a cool dark place, around 65-70F. Allow to sit for 2-3 days to start the process.
7. After a week, open the jar to release built up gas, then reseal and continue to ferment.
8. Fermentation takes 3-6 weeks, after which the sauerkraut can be stored in the refrigerator.