Sauerkraut is a wonderful way to preserve cabbage for the winter. Here is a simple recipe for making sauerkraut in a jar:

Ingredients:

- 1 medium white cabbage

- 2-3 tablespoons of salt

- Water

- Spices to taste (you can add allspice, bay leaf, etc.)

Instructions:

1. Begin by removing the outer leaves of the cabbage and finely shredding it or grating it.

2. Place the shredded cabbage in a large bowl and sprinkle it with salt. Mix well to ensure the salt is evenly distributed throughout the cabbage.

3. Let the cabbage sit for several hours to allow it to release its juices.

4. Pack the cabbage tightly into jars, pressing it down with a lid or cotton tampon to exclude any air.

5. Pour the cabbage with the brine that forms from the released juices and added salt. Ensure the cabbage is completely submerged in the brine.

6. Add spices to your taste.

7. Seal the jars tightly with lids and store them in a cool place, such as on a windowsill or in the refrigerator.

8. The sauerkraut will be ready for consumption in a few weeks. Store it in a cool place for maximum freshness.

Enjoy your meal!