Homemade Sauerkraut: Day 5 of fermentation. I slice several heads of farmer’s market cabbage. Sprinkled it with natural sea salt that I got when I went to France and let it sit overnight until the natural liquid released creating a salt brine. Then I packed it into a large sterile jar and weighed it down with a ziplock bag of water. Over the course of several days sitting on my counter top it has released enough liquid to be completely submerged in it’s own brine. The longer you ferment, the more sour it’ll get! An easy side project that will last a few months that you’ll get to enjoy within weeks!