Fermented Kraut

My one year old loves this stuff. He eats it like spaghetti! At $6.99 for a small jar. It gets expensive. I figured it looks easy enough, so I decided to make some.
So here is what you need:

Fermented Kraut

1 head of cabbage

Sea Salt

A big metal or glass bowl

Clean kitchen towel

Rubber band

Some type of weight

That's it!

DIRECTIONS: (recipe taken from)

http://nouveauraw.com/raw-techniques/fermentation/


Raw Cabbage Kraut

Yield: 3 cups (12 servings)

Ingredients:

1 cabbage, very finely shredded (10 cups)
Reserved outer leaves of cabbage to cover the cabbage kraut
1 tsp salt

Preparation:

Put the shredded cabbage into a large bowl. Add the salt and gently massage it into the cabbage until the liquid starts to release.

Let the cabbage rest for 10 minutes and massage it again. Repeat as often as necessary until the cabbage is very juicy.
Pack the mixture firmly into a large jar, crock, or bowl. Press the cabbage down until the liquid rises above it about an 1/8”. Place the reserved leaves over the top, allowing them to extend partially up the side of the crock; put a small saucer on top.

If you are using a large jar for your kraut, put a weight on top of the cabbage, such as a small jar, filled with water. If you are using a crock or a bowl, put a plate on top of the cabbage and then a weight. Cover everything with a clean dish towel.
Allow the kraut to ferment in a cool, dark place for at least 3 days and up to 14 days, depending up the desired degree of sourness.

Once the kraut is ready, store in sealed jars in the refrigerator for up to several months.
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I let my batch ferment for about 6 days. It is quite sour, but I think I prefer it a bit more sour. Next time I may let it go another 5 days.

Pic #1
Cabbage before salt

Pic #2
Cabbage after salt and pounded down

Pic #3
My finished product bottled up and ready for the fridge.