The other day, after replenishing our staples, I used the half purple cabbage we bought, and, made a small batch of sauerkraut with it. I added some peeled carrots to it as well.
Very simple recipe: shred your cabbage, weigh it, place it in a container big enough to mix it around, add three tablespoons of salt for every five pounds of cabbage, and mash it down every thirty minutes. It will give off water, so you need to mix it up then mash it. Continue mashing it until it is a softer consistency. Do not drain it, however.
When it is soft, place it in whatever container you would like, (I put it in a half gallon jar so I can watch it ferment). The contents need to be submerged completely, or they will spoil. I have put one of my new shower caps (I bought one hundred, the smallest amount I could find online), in the top of the jar, on top of the cabbage, and filled it with water, to maintain pressure. This will allow the carbon dioxide bubbles, that are given off during the fermentation process, an escape.
This will take about two to three weeks to ferment to a point when I want to taste it. Hopefully, it will be sour enough to be enjoyable. I will let you know.
Until then, stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones.
Happy birthday Dad.