Use a kitchen scale to weigh your cabbage. You’ll need about 1½ to 2 teaspoons of salt per pound of cabbage.

Remove and discard any damaged or dirty outer leaves.

Set aside one clean outer leaf (you’ll use it later).

Cut out the core, then rinse the cabbage thoroughly, making sure water gets between the leaves.

Finely slice the cabbage with a sharp knife.

Place the shredded cabbage in a large bowl. Sprinkle with the measured salt and toss to coat evenly.

Let it rest for 15 minutes, then massage firmly with your hands for about 5 minutes. You should feel the cabbage soften, and it will start to release a briny liquid (your fermenting brine).

Transfer the cabbage and the liquid (brine) into a clean, wide-mouth glass jar.

Press down firmly with a spoon or muddler to remove air pockets.

Pour the remaining brine from the bowl over the cabbage.

Cut the reserved cabbage leaf to fit the diameter of the jar and place it on top (Optional).

Add a fermentation weight (or small weighted object) to keep everything submerged.

If the cabbage isn’t fully covered by liquid, add a 2% brine (1 teaspoon salt per 1 cup of water) until fully submerged.

Screw on a plastic lid (metal can corrode). Place the jar in a shallow dish to catch overflow. Store at room temperature (65–75°F) out of direct sunlight to ferment.

Let ferment for 2 to 6 weeks, depending on your taste. Start tasting after 2 weeks. If it’s not tangy enough, continue fermenting for another week and taste again.

Once it reaches your preferred flavor, move the jar to the refrigerator. Cold storage slows fermentation and keeps the sauerkraut fresh.