Sterilize a Mason jar and lid by pouring boiling water over the clean jar. Allow the jar to come to room temperature before adding your ingredients.

Shred a clean head of cabbage, add salt and massage it with clean hands for about 5-8 minutes until juice springs from the cabbage. This will be enough to cover the cabbage in the jar.

Cover with a kitchen towel and allow your massaged cabbage to rest for 10 minutes.

Place the cabbage in your jar and press it down with a weighted object. I used a clean ramekin dish.

The fermentation process depends on the temperature of your environment. I allowed mine to ferment for two weeks, which resulted in a really tangy flavor. It can complete the fermentation process even in just one day. The longer you ferment it, the tangier it gets.

Once fermentation has been complete, transfer to the refrigerator. Sauerkraut can last for 3 – 6 months in the refrigerator.