red cabbage

Sauerkraut

5 lbs. cabbage (half green, half red)
3 tbsp. sea salt

Note: You will need a ceramic fermentation crock for this. Or you can use another vessel with at least a 1-gallon capacity, a plate that fits inside of the vessel, and a jar of water to set on top of plate to weigh it down.

Step 1) Chop the cabbage finely, place in large bowl and use your hands to knead with sea salt. Let stand for 1-2 hrs. and then knead again.