Sauerkraut

• 1 (3 1/2 pounds) green cabbage
• 3 tablespoons coarse salt

1. Cut cabbage in quarters and remove core.
2. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible.
3. Place in a large bowl with salt and toss to combine.
4. Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top.
5. Cover with a damp towel touching cabbage and top with a 3-pound weight.
6. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment.
7. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.

green cabbage, coarse salt

Taken from www.foodnetwork.com/recipes/sauerkraut-recipe.html (may not work)