German~Sauerkraut

Sauerkraut

1 (3 1/2 pounds) green cabbage
3 tablespoons coarse salt

Cut cabbage in quarters and remove core. With a mandolin or food processor
fitted with a 2−millimeter slicing blade, slice as thinly as possible. Place
in a large bowl with salt and toss to combine.
Transfer to a large glass or ceramic container and tap down by hand so
liquid rises to top. Cover with a damp towel touching cabbage and top with a
3−pound weight. Cover again with a layer of plastic wrap and set aside in a
warm place for 5 days to ferment. Sauerkraut may be kept in a sealed
container in refrigerator as long as 3 weeks.

The longer you let it sit, the better it's going to taste!! Germans sometimes let it sit for weeks and weeks, even months!