Home-Cured Sauerkraut

• 17 cups/4 liters water
• 1/4 cup pus 2 tablespoons/200 grams kosher salt
• 1 green cabbage, about 3 pounds/1.5 kilograms, thinly sliced or shredded

1. Combine the water and salt in a small pot and bring to a simmer, stirring to dissolve the salt.
2. Remove from the heat and let cool, then chill.
3. Combine the cabbage and brine in nonreactive container.
4. Cover the cabbage with a piece of cheesecloth or a clean kitchen towel, then weight the cabbage and cloth down with a plate, pressing the plate down so that the cabbage is completely submerged.
5. Cover loosely with plastic wrap and set in a cool place for 2 weeks (no hotter than 70 to 75 degrees F./21 to 23 degrees C., or no beneficial bacteria can begin to thrive.)
6. Drain the cabbage, reserving the brining liquid; the cabbage should have a pleasant sour-salty flavor and although its green color will have paled, it should still be crunchy.
7. Strain the brining liquid into a pot and cover and refrigerate the cabbage.
8. Bring the brining liquid to a boil.
9. Remove from the heat and let cool to room temperature, then chill.
10. Pour enough of the cold brine over the sauerkraut to cover it completely; discard the extra brine.
11. Store, covered, in the refrigerator for up to 3 weeks.

liters water, kosher salt, green cabbage

Taken from www.cookstr.com/recipes/home-cured-sauerkraut (may not work)