This unbelievably flavorful sauerkraut is one of the tastiest things I've ever made, and it only has three ingredients. The key here is patience, because it takes a full month to ferment. Please trust me that it's worth it. This recipe was inspired by Fermented: A Four-Season Approach to Paleo Probiotic Foods by Jill Ciciarelli.
1 head red cabbage, washed and sliced into very thin strips with a mandoline
2 tablespoons unrefined sea salt
Place cabbage strands in a large bowl and sprinkle with salt. Massage salt into the cabbage with your hands until it’s limp but crispy. Keep massaging for a few more minutes until there’s a lot of brine in the bowl. Pack the cabbage tightly into a large glass wide-mouth jar. Pour in brine until it completely covers the cabbage. If you don’t have enough brine, add some more salted water. If desired, use a clean rock or a shot glass to secure the cabbage below brine level. Cover the jar with a piece of cheesecloth secured with rubber bands. Store the jar in a cool, dark place on a tray with ample air circulation. Check on it every few days, discarding any cabbage pieces that have risen to the top, wiping away any mold and topping it off with salted water (if needed). Your glorious kraut will be ready in 4 weeks. Seal it with a lid and store in the fridge.