Homemade Sauerkraut

Remove the outer leaves of the cabbage
Cut the cabbage in quarters through the stem
Cut off the stem core, discard the bottom inch, and save the rest for cabbage soup
Slice each quarter into pieces to fit into the processor feed tube
Using the thin slicing disc, process the cabbage pieces
Transfer to a very large bowl
Sprinkle on the salt, and with clean hands mix it into the cabbage
Let stand for an hour or two, then mix again
Pack the cabbage into gallon or 2 quart jars until they are full
Press sauerkraut down with a wooden spoon to release gas
Put the lid on loosely to allow the gas from fermentation to escape
Place the jars in baking pans to catch any overflow
Allow to ferment for 7 days.
Serve uncooked for maximum benefit for gut health

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