how to make sauerkraut

To make sauerkraut, the basic steps are:

1. Chop or shred fresh cabbage.
2. Salt the cabbage (typically about 1.5 to 2 teaspoons of salt per pound of cabbage). Use sea salt or kosher salt without additives.
3. Massage or pound the salted cabbage to release its juice.
4. Pack the cabbage tightly into a clean glass jar or crock, pressing down to remove air pockets so the cabbage is fully submerged in its brine.
5. Cover the jar and keep it in a cool, dark place to ferment. Release air pressure daily and ensure the cabbage stays beneath the liquid.
6. Taste after a few days until it reaches the desired tanginess (usually about 1 to 2 weeks).
7. Once done, seal the jar tightly and store sauerkraut in the refrigerator.

Additional optional flavors like caraway seeds, juniper berries, garlic, or beetroot can be added. Freshness of cabbage and proper salt amount are key for good fermentation and flavor.