This weeks CSA share had a pretty big head of cabbage. We had it before this summer and I've made cole slaw. I like cole slaw, but there is only so much of it I am willing to eat. I remembered reading some various posts about homemade sauerkraut. A quick search and I was here, rereading Chef Bob Del Grosso's version of sauerkraut.
I used 3/4 of a head. I probably should have used it all, but it looked like more until I pressed it down. Anyhow, I had about 1000 grams of cabbage. 1059 grams if you are keeping score at home. Multiply that by 0.02 and you get close enough 22 grams of kosher salt. Stirred it all up and pressed it down.
And there it sits, perched upon a foosball table in the basement.
Hopefully it comes out good. If it does, there will be Ruebens.