Wash cabbage heads, and pull off any old or loose leaves. Do NOT discard those outer leaves.
Quarter each cabbage head, and remove the hard core.
Shred all of the cabbage and place it in your non metal large basin.
Add salt and dill.
With your hands massage the cabbage until it has reduced in half and you have produced quite a bit of liquid at the bottom. NOTE: This will take a while so be patient, and take your time. Enjoy the process! ;-)
Add the bay leaves to your reduced cabbage mixture.
Scoop the cabbage into your fermentation crock, alternatively using the cabbage smasher to pack the cabbage down tightly.
Once all of your cabbage is in the crock, pour all of the liquid into the crock, and continue to use your cabbage smasher to get the cabbage under the liquid. NOTE: If you are having a difficult time getting all of the cabbage under the liquid, feel free to add some filtered water.
Roll the outer cabbage leaves that you saved, and place them on top of the cabbage in the crock to help the shredded cabbage stay under the liquid.
Place the glass weights on top of the rolled cabbage leaves and press down hard. NOTE: Try to push down hard so the glass weights are also under the liquid, but if they are not completely submerged, that is okay.
Fill the water seal (rim around the crock) with water, and place the top on.
Set crock in a plastic bin to protect the surface it will be sitting on while fermenting.
Let your crock sit in your kitchen at room temperature for 6-7 days before placing it in a dark, cool area for 3 weeks. NOTE: I put my crock in the basement but you can also place it in a dark closet that stays fairly cool.
After about 30 days, open the crock and remove the glass weights and rolled cabbage leaves. With your long wooden spoon, scoop out the sauerkraut and place it in the 2 large mason jars.
Tightly seal the mason jars with plastic lids, and store in the fridge. NOTE: Sauerkraut will last in the fridge for 4-6 months as long as you tightly seal the lid after each use. ENJOY!
