Sauerkraut, my version

• 6 cup finely shredded cabbage
• 1/2 cup marbles
• 1 1/2 tsp kosher salt
• 1 pints jar
• 1 medium bowl
• 2 large rubber bands

1. Mix the salt and cabbage very well.
2. Pack into jar.
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. Brine will naturally form if more brine is needed, mix a quarter cup of water with half a teaspoon of kosher salt.
5. Let the jar sit a week in a bowl.
6. In case it overflows.
7. Cover with paper towels or a handkerchief held with rubber bands
8. Use non chlorinated water and salt with non iodized salt both kill germs and bacteria.
9. If you do fermentation might not take effect.

cabbage, marbles, kosher salt, pints, bowl, rubber bands

Taken from cookpad.com/us/recipes/360897-sauerkraut-my-version (may not work)