How I make sauerkraut:
Remove outer leaves of a large cabbage and put them aside.
Finely shred cabbage and layer it with salt in a large bowl. Use about 3 tbsp of salt and 1 large head of cabbage.
Pack tightly into a sterilized jar. Press down on cabbage to remove air.
Cover cabbage with water.
Roll the outer leaves of the cabbage into bundles and place in jar on top of cabbage
Lightly screw lid on
Check daily, but you can enjoy your probiotics after 5 days. Once opened it can be kept in the fridge for unto a month.