Remove the outer leaves of cabbage and wash them well with water.

Slice the cabbage thinly

Add cabbage and salt to a large bowl and mix together.

Start mashing the cabbage to help the juices start releasing from the cabbage.

You may need to let it sit with the salt for a few minutes to let some juice come out for the brine.

Pack the cabbage tightly in a gallon jar.

Cover loosely and write the date on the jar.

Place in a shallow container to catch any brine that may overflow.

Allow to ferment. Start tasting anywhere between 2-4 weeks depending on ambient temperature in your home. The warmer it is, the quicker your sauerkraut will ferment.

Once the sauerkraut is fermented to your liking, put it in the refrigerator. Enjoy!