shred the cabbage using a food processor or mandolin slicer and place it into a large bowl
sprinkle the cabbage with sea salt and set aside for about 10 minutes to allow cabbage to release water
once the cabbage starts to release water, use your hands massage the cabbage for a few minutes to expel more water
stuff the cabbage into a 1-quart mason jar pressing down with your hands as you go
once all of the cabbage is in the jar continue to press until liquid covers all of the cabbage
place a smaller glass or weight onto the top of the cabbage
cover the jar loosely and allow it to sit at room temperature for 5 to 10 days.
NOTE: fermentation will happen faster in warmer temperatures and it will take longer in cooler temperatures
Use red cabbage in place of green cabbage or use a combination of both
Add 1 to 2 shredded carrots to the cabbage
Add 2 cloves of chopped garlic or jalapeno peppers
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Keywords: sauerkraut in a jar, homemade sauerkraut