Homemade Sauerkraut (Kapusta Kiszona) pt1/2

"The Kapusta Chronicles" pt1/2
Homemade sauerkraut (kapusta kiszona) is very easy to make and requires NO special tools. Add other ingredients and flavors to your sauerkraut. This is a basic recipe with green and red cabbage (made separately). The ingredients are cabbage and salt (canning salt or sea salt. Do not use table salt or salt with anti caking agents or iodine.) This is an easy to follow video with commentary.
Part 2 will feature jarring this product when fermenting is finished.
CORRECTION: LET THE KRAUT FERMENT FOR ABOUT 3 WEEKS. 5 DAYS WAS NOT LONG ENOUGH.

[@rostravermom]

What a foolproof way to make kapusta; thanks Joe (and Randy)!

[@papastas2377]

DAMN - I'M HUNGRY