Special equipment:

1 large, wide-mouth glass jar (1 or 2 quart size) with a tight fitting lid, washed in hot soapy water and allowed to air dry.

1 (4-ounce) glass jelly jar or glass paperweight that fits into the large jar, washed in hot soapy water and allowed to air dry

1. Place shredded cabbage in a large bowl and sprinkle with salt. Toss and let sit for about 5 minutes.

2. Add carrot and squeeze and knead together with the cabbage for at least 5 minutes, or until cabbage has soften and released fluid.

3. Transfer the cabbage mixture into the large jar. Pour any juices from the bowl over the top. Using a potato masher, wooden spoon, or your fist press the cabbage down until it is tightly packed. Place the whole cabbage leaf over the top and pack the mixture down again. The fluid should completely cover the shredded cabbage. Weigh down the large cabbage leaf with the small jar or paperweight. You can fill the small jar with clean rocks or weights to make sure that the level of the liquid is above the level of the shredded cabbage. Wipe the rim of the large jar clean and cover with the lid.

4. Allow cabbage to ferment at room temperature (60-70° F) for at least 4 days or up to two weeks. Remove the lid once per day to allow the culture to “burp” and release any excess pressure. You may need to press the cabbage down occasionally to force the air bubbles up and out of the cabbage mixture and to ensure the liquid continues to cover the cabbage.

5. Once fermented, remove the weights and whole cabbage leaf and store in the refrigerator until ready to use. Sauerkraut will keep for up to 6 months.