Sauerkraut

Cut your cabbage and weigh. For every 5 lbs of cabbage I add one head of garlic finely minced and 3 tbsp of kosher salt.

Mix and squeeze together in a large bowl till the brine starts to form. (Cabbage feels noticeably softer after massaging). Pack into crock. Repeat with next batch till crock is close to full. Cover with discarded cabbage leaves then add weights. Should form more brine overnight to cover shredded cabbage. Ferment 3-5 weeks. Skim if necessary removing any scum that may form. That’s it.

Can also be fermented in mason jars if you don't have a crock. Cover with an airlock or cloth.