I make sauerkraut in an old clear Costco nut container, the kind with the large mouth on top and a threaded lid. Any plastic container with a large lid works.
On a kitchen scale, place the container and then reset tare weight to zero out. Add cabbage previously chopped using a food processor, then add a little (about 1/4 cup) spring water (not tap water) and stir in 3% by weight of kosher salt. Leave it on the counter for two weeks and release the lid some to let out gas. Use clean spoon and stir it a couple times over the two weeks to keep it mixed. The bright green cabbage turns more tan, then move it into the fridge.
Toss it onto some on salads or sandwiches, etc. It is one of the easiest healthy yummy things to make.
On a kitchen scale, place the container and then reset tare weight to zero out. Add cabbage previously chopped using a food processor, then add a little (about 1/4 cup) spring water (not tap water) and stir in 3% by weight of kosher salt. Leave it on the counter for two weeks and release the lid some to let out gas. Use clean spoon and stir it a couple times over the two weeks to keep it mixed. The bright green cabbage turns more tan, then move it into the fridge.
Toss it onto some on salads or sandwiches, etc. It is one of the easiest healthy yummy things to make.