Sauerkraut

First make sure you have clean and washed mason jar, and jelly jar and rinsed of all soap residue. Always rinse your hands well.

Take the cabbage and slice it, and remove limp outer leaves, discard wilted. Cut it into quarters and trim out the core. You can use a cutting board to slice each quarter, making 8 wedges down its length. Then each wedge slice crosswise into very thin ribbons.

In this step you have to massage the cabbage with the salt. For this step you'll have to transfer the cabbage to a big bowl and sprinkle the salt over the top. Keep massaging with the salt and squeezing the cabbage with your hands. Massaging the cabbage with salt makes the cabbage more watery and limp. You can do this for about 5 to 10 minutes. If you'll be using caraway seeds, now it is the time to add them.

Now it comes to use the jar. Fill up the jar with the cabbage into the canning jar. Use you fingers to push down the cabbage in the jar. Pour any liquid released by the cabbage while you were massaging it into the jar.

Now put the smaller jelly jar into the mouth of the bigger jar and you can add weigh such as marbles or clean stones to keep the cabbage weighed down with its liquid.

Then cover the mason jar with a cloth and secure it with twine or a rubber band.

The cabbage will become more limp and compact as it releases liquid, and that liquid will rise over the top of the cabbage.

You can mix 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage, only If after 24 hours, the liquid has not risen above the cabbage.

Put the jar into a cool room temperature between 65 to 75 degrees Fahrenheit, away from direct sunlight exposer. If the temperature is too high the sauerkraut can go bad. Make sure you check it every day and press it down if you see any cabbage floating above the liquid. After 2-3 days you'll start tasting it. You can remove the weight, screw on the cap, and refrigerate, when the sauerkraut tastes good to you.