• smallish head of red cabbage sliced finely
• 1.5 tsp salt per pound of cabbage

Mix cabbage and salt in bowl. Cover and let sit overnight. Pack cabbage in quart mason jar. Weight cabbage with pint glass partially filled with water. Cover and date mason jar/pint glass contraption. Check daily. When the liquid level drops considerably (about 1/4″-1/2″) sauerkraut is done.

Adapted from Mother Earth News.