IMPORTANT: Sanitize Your Glass Jars. (I start them boiling while I prepare the cabbage.)

Remove several outer layers of cabbage - at least 2 half leaf pieces for each mason jar.

Core then finely slice/shred your cabbage (or use pre-shredded to save time) and put into a very large bowl, 1/3 at a time, sprinkle salt onto the cabbage as you go.

With clean hands MASSAGE the salt into the cabbage to relese the natural moisture and aid in the brine process.

Place a small amount of cabbage into your jar and use a wooden spoon or other kitchen tool to SMASH/PRESS DOWN (HARD) to press ALL OF THE AIR OUT - and release more "brine".

Continue this process a little at a time (add a bit, press down, add a bit, press down...) until your jar is almost full, with about 1 inch left at the top.

Fold/roll up your full cabbage leaves and press them into the 1 inch space at the top. Remember you want AS LITTLE AIR as possible to allow for the fermentation process.

Add your mason jar lid OR a paper towel over the top tied with a rubber band.

Place your jar in a relatively cool corner of your kitchen where you will not forget about it.

Once a day, "burp" your jar by opening the lid to release pressure, then recap.

At about 5-7 days, take a taste! Raw sauerkraut is crunchy and salty, with a bit of a "sour" taste.

When your kraut is ready, place in the fridge to decrease the fermentation process.

When ready to eat a new mason jar full, remove the full cabbage leaves and enjoy!

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes