Sauerkraut

20230909 #breakfastdiary 840, 26°C/mostly clear, 20min/exercise(Y) Sauerkraut I made a few days ago, with chicken breast sausage. Shred cabbage and massage in salt equal to 2% of the cabbage's weight until the juices release. Pack the cabbage and its juices into a jar and let it sit at room temperature for 3 days.