Homemade Sauerkraut! I made a pint jar. Shredded half of a small head of cabbage and added 1 tbs kosher salt (don’t use table salt) and I squeezed the cabbage into the salt with my hands till it began to liquify then packed in in my jar. After about 5 days it’ll be slightly fermented but to reach full fermentation it’ll take about 3 weeks. 6-8 weeks it’ll be very fermented and so good! Store in a cool dark place or in the refrigerator. You can feed it and add more cabbage and salt as you use it.