Homemade Sauerkraut - cabbage

Method

• Halve cabbage and remove core.
• Shave on a mandolin.
• The thickness is up to you, and it might take a few batches to find what you like.
• Season with salt and mix well.
• Set aside for about an hour.
• Pack the cabbage into a vessel which allows it to be pressed beneath the level of its brine.
• Taste the brine.
• If it's not salty, add more salt.
• If it's too salty, add water.
• Taste your sauerkraut every day or two.
• When it is tangy to your liking, move it into the fridge.
• There isn't a set time here, just set it aside in a nice spot and have a taste when it occurs to you.
• When you have a bite and think to yourself "hey, that's pretty good," then you can share it with some friends.