Remove the outer leaves of the cabbage head and slice it. You can slice it by hand with a sharp knife and cutting board or run it through a food processor with the slicing disk. How thick to slice it depends on your personal preference, but I usually aim for ⅛ -¼ of an inch.

Put your shredded cabbage in a large bowl and add the salt. Using clean hands, massage the cabbage for about 5 minutes until it is tender and juicy and the salt is dissolved. Use a sauerkraut pounder or a wooden spoon to make this task easier. 

Allow the cabbage to sit for 30-60 minutes to release more juice.

Continue to massage the cabbage for another 5-10 minutes.

Transfer the cabbage and its brine into a wide mouth mason jar. Scrape down every piece of cabbage so they are covered in the brine, then lay a whole cabbage leaf over the top to secure everything. 

Place a fermentation weight or spring onto the cabbage, pressing down so the brine completely covers the cabbage. This will help to prevent mold.

Secure a fermentation lid onto the jar and place it in a dark place out of direct sunlight. Allow the cabbage to ferment for 21-28 days.

After 3 weeks, give the sauerkraut a taste test. If you like the flavor, transfer it to the fridge. If you want it to taste tangier, allow it to ferment for another week or so.