Rinse and thinly slice cabbage.
Place in a large non-reactive bowl (stainless steel, plastic, wood, silcone) with salt.
Firmly massage with your hands, for about 5 minutes, or until all starts to reduce in size and begins to release liquid.
Continue to firmly massage, about 5 to 10 minutes longer until all has considerably reduced in size, become soft and quite a bit of liquid has been released (see pictures above in post).
Place the cabbage and the liquid (brine), into a sterilized (see ‘Tips’ above in post)jar. Pack and press down firmly with clean hands or a wooden/plastic utensil until the cabbage is securely placed and all is covered with the natural brine.
Cover with a lid or cheesecloth.
Place in a warm (not too cold) location away from direct sunlight for 2-3 weeks or until desired taste and texure is achieved.
If using a lid, open and release any pressure build up once a day and whether using a lid or cheesecloth, check every day to ensure all stays below the brine. You will need to press all down below the brine every few days, as it will naturally rise up during the fermentation process.
Begin tasting the sauerkraut around 2 weeks to test for taste and texture. Ferment for up to 4 weeks until desired taste and texture is achieved.
When you are happy with your sauerkraut, screw on a lid tightly and place in the refrigerator for up to 6 months.