Saurkraut:

• cabbage
• salt
• spices(optional)

1. Fresh cabbage is best as it will be crisper and have more water in it. Shred the cabbage into ribbons.
2. Put shredded cabbage into a large bowl.
3. Add 2% salt per cabbage weight. Measure by getting weight of bowl first, then weight bowl with cabbage, subtract bowl weight, and mulitply by 0.02. That will be your salt amount.
4. Toss and massage cabbage/salt and let rest for 1 to 4 hours. Massage occaisonally until brine starts to pool at bottom of bowl.
5. Pack tighly using kraut pounder into jars. Make sure kraut is fully submerged. Leave abuot 1 inch of space at top of jar and put airlock on.
6. Ferment for 4 weeks on a baking sheet to collect any overflow.

Spices: Caraway seeds, mustard, dill, etc will all work. Between a tsp and a tbsp depending on spices. 1 tbsp for caraway per head of cabbage, for example.