Homemade Sauerkraut

Ingredients:
- 1 head Cabbage
- 1 as needed Salt

Directions:
- Halve cabbage and remove core.
- Shave on a mandolin.
- The thickness is up to you, and it might take a few batches to find what you like.
- Season with salt and mix well.
- Set aside for about an hour.
- Pack the cabbage into a vessel which allows it to be pressed beneath the level of its brine.
- Taste the brine.
- If it's not salty, add more salt.
- If it's too salty, add water.
- Taste your sauerkraut every day or two.
- When it is tangy to your liking, move it into the fridge.
- There isn't a set time here, just set it aside in a nice spot and have a taste when it occurs to you.
- When you have a bite and think to yourself "hey, that's pretty good," then you can share it with some friends.