Sauerkraut Recipe You need: organic cabbage sea salt (1 tsp for a quart sized jar, more for a larger jar) water a large glass jar (1 cabbage will fill 2 quart sized jars) 1. Discard the outer leaves of the cabbage. Then remove 2 leaves and save for later. 2. slice the cabbage into thin shreds. 3. Put the cut cabbage into the jar. 4. Sprinkle with salt 5. Fill jar with boiling water 6. Place a cabbage leaf on top of the cut cabbage. This is to keep the sliced cabbage submerged. You may need to play a heavy object (think clean rock) on top of the whole leaf to keep it weighed down. The cabbage needs to remain under water. 7. Set your jars l in a secluded spot in the kitchen or pantry. Check on it periodically to track progress. Fermentation varies upon temperature and how much salt was used. The hotter the weather or the less salt used, the more quickly the sauerkraut will be ready. *Note: It’s very common for surface mold to develop. Simply skim off this “bloom,” which is not harmful. 8. You can start removing sauerkraut after a week or so. You can scoop everything out at once or just take a bit at a time. The sauerkraut will get better as it continues to ferment. When you find it tastes how you like, screw on a lid and put it in the fridge to stop the fermentation process.