Homemade Sauerkraut

1. Rinse the cabbage and remove any outer damaged leaves. Shred the cabbage finely using a Mandoline slicer or a knife. Set aside in a bowl.
2. Peel and finely shred a carrot.
3. Using a second bowl, place a layer of cabbage in there, sprinkle with some carrots, and sprinkle with salt. Keep adding cabbage, carrots, and salt until the ingredients have run out. Let the cabbage rest for at least half an hour or an hour. It will soften and give off juices.
4. Using your hands, squeeze handfuls of cabbage into a separate bowl forcing it to let out the juices. Add the cabbage to the juice in the bowl and keep massaging/squeezing more cabbage until all of it is in the new bowl with the juices.
5. Pack the cabbage tightly in a bowl and press down a while longer with your hands squeezing out as much juice as possible. The juice should cover the cabbage. Cover with an upside down (dinner) plate and place a heavy item (like a water carafe) on the top. Let stand under pressure for at least 24 hours and up to 3 days.
6. Remove Sauerkraut from bowl, transfer to a jar, packing tightly and refrigerate for at least a week before starting to use it. Make sure the juices are covering the cabbage.
7. Open up the sauerkraut every couple of days to let out the fermenting air out and to push the cabbage down as needed as it has the tendency to float up.
8. Sauerkraut will keep fermenting in the fridge (but at a slower pace). It will be good to eat for 6 months.

Serving Suggestion

1. Sprinkle some unrefined sunflower oil over a bowl of sauerkraut. Add some finely sliced onion and mix well together. Serve.