Homemade sauerkraut

Shred a whole head of cabbage. The size of the sauerkraut is a personal preference, you can shred it fine or coarse. For 10 minutes squeeze the shredded cabbage until it is sitting in its own juice in the bowl, pack into glass containers, topping of each jar with a tin foil spacer to keep the cabbage below the salt water brine (1 tablespoon of salt to one cup of water). After just a day you will start to smell the familiar smell of sauerkraut and after 15-20 days its ready to refrigerate and enjoy.

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