>> source: https://www.makesauerkraut.com/fermented-food-recipes/sauerkraut-recipes/
>> servings: 1 quart
>> time: 2-4 weeks

Remove outer leaves from @green cabbage{1%medium head} and set aside. Quarter and core the cabbage, then shred finely with a #knife{} or #mandoline{}.

Place shredded cabbage in a #large bowl{} and sprinkle with @sea salt{1.5%tbsp}. Massage and squeeze the cabbage with your hands for ~{10%minutes} until it releases enough liquid to cover itself.

Pack the cabbage tightly into a #mason jar{1%quart}, pushing it down with a #wooden tamper{} or your fist so the brine rises above the cabbage.

Place a reserved outer cabbage leaf on top and weigh it down with a #fermentation weight{} or small jar filled with water. Ensure the cabbage stays submerged.

Cover the jar loosely with a #lid{} or cloth to allow gases to escape. Place in a cool spot away from direct sunlight.

Check daily and press down if cabbage rises above the brine. Taste after ~{7%days}. Ferment for ~{14%days} to ~{28%days} depending on your preference.

Once fermented to your liking, seal with a tight #lid{} and refrigerate. It will keep for several months.