2-Ingredient Sauerkraut [Recipe]

Shred or chop cabbage.Place cabbage into large bowl and add salt.Mash everything with a tamp or your hands to create brine until cabbage is limp and translucent.Pack cabbage and brine tightly into clean container until all of the cabbage is submerged.Ensure cabbage remains submerged by placing a cabbage leaf and a clean weight over the top.Cover with cloth, secure with band.Let sit at room temperature for several days up to 6+ weeks, until it reaches desired flavor.Refrigerate to stop the fermentation process.