Easy dill sauerkraut recipe is a great addition to any meal!
Prep the napa cabbage by rinsing away any visible dirt, removing the outer leaves and trimming off the stem. Set leaves and stem aside for later.
Shred the napa cabbage.
Place half of the cabbage in a large bowl or pot and add half of the salt. Massage the cabbage until it begins to sweat. Add the remaining cabbage and salt and then repeat the massaging process.
Roughly chop the dill.
Add the dill to your cabbage and mix to combine.
Pack your jar with the cabbage and dill mixture. Leave about 1-2" of head space.
Place fermenting weight or outer leaves and stem on top to be sure everything is submerged in brine.
Cap or place an airlock device on jar and leave sit at room temperature for 3-4 weeks.