Instructions

1. Remove the outer leaves of the cabbage, rinse it thoroughly, and remove the core. Slice the cabbage to your preference; thinner slices ferment faster and are easier to work with. A mandoline slicer can be used to cut it super thin.
Place a large bowl on a scale and tare it to zero. Add all the sliced cabbage to the bowl to record the weight of the cabbage. Multiply the weight of the cabbage by 0.02 to determine 2% of the overall weight: (Weight of cabbage) x 0.02 = amount of salt needed`
Sprinkle the calculated amount of salt over the cabbage. Begin kneading the salt into the cabbage for 5-10 minutes until it starts to wilt and release liquid.
Transfer the wilted cabbage along with all the liquids into a clean mason jar. Press down on the cabbage to submerge it in the liquid. A muddler can be used for this purpose.
If you are using a fermentation weight and lid, cover the surface of the cabbage with plastic wrap to keep air out. Place the weight on top and cover with the fermentation lid.
If you are not using a fermentation weight and lid, use the smallest jar possible to minimize air in the jar. Alternatively, create a clean saltwater solution by diluting 1 tablespoon of salt into 1 cup of water. Use this solution to fill the rest of the jar. Remember to burp the jar every day to release excess gas.
After one week, start tasting the sauerkraut using clean utensils to check if it has reached your desired level of sourness. Allow to ferment for 1-3 weeks!