Remove the outer leaves, then chop the cabbage into roughly 1/4-inch slices.
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Add the salt and cabbage to a bowl. The amount of salt you add is important; read the full post before making your kraut.
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Using your hands and a sauerkraut pounder, work the salt into the cabbage until it's tender and juicy.
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Pack the cabbage into a jar, ensuring the brine fully covers it. Add a spring and lid to the jar.
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Allow it to ferment at room temperature for 3-4 weeks.
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