Sauerkraut, my version

1. 1

   Mix the salt and cabbage very well.

2. 2

   Pack into jar.

3. 3

   Put a large piece of cabbage over the top of the shredded cabbage in the jar add marbles to hold down the cabbage.

4. 4

   Brine will naturally form if more brine is needed, mix a quarter cup of water with half a teaspoon of kosher salt.

5. 5

   Let the jar sit a week in a bowl.

6. 6

   In case it overflows.

7. 7

   Cover with paper towels or a handkerchief held with rubber bands

8. 8

   Use non chlorinated water and salt with non iodized salt both kill germs and bacteria.

9. 9

   If you do fermentation might not take effect.

No additional tips available.