Step 1

Peel off first couple outer leaves of cabbage and cut off stem.

Step 2

Cut cabbage in half, and then again if you prefer smaller pieces.

Step 3

Slice into very thin ribbons, as narrow as you can cut.

Step 4

Wash and sanitize your Mason jar well, I run mine through a dishwasher cycle for the heat.

Step 5

Place cabbage in a large bowl with sea salt.

Step 6

Mix together with your hands, squeezing firmly as you go. Do this for about 5 minutes- this will aid the cabbage and salt in mixing together to break down. Your cabbage will start wilting and releasing its water- this is good!

Step 7

Let it sit in the bowl for an additional 10-15 minutes to continue breaking down.

Step 8

Transfer cabbage to jar, pressing down firmly and packing it in. Add all the liquid in the bowl as well. I fill mine about ¾ of the way full with tightly packed cabbage. If yours did not produce enough water to keep it completely covered in the jar you will need to make some additional brine.

Step 9

Add 1 tsp. of salt to 1 cup of water and pour as much as needed to be sure your cabbage is fully covered. You can press down your final layer with another smaller mason jar or a cup.

Step 10

Cover the top with cheesecloth and set in a cool, dark place for 2-3 weeks. Make sure it remains covered in liquid. You do not want to cover with a lid yet, as the sauerkraut will be producing gas and it needs to escape.

Step 11

Once ready, remove cheesecloth, replace lid and store in refrigerator for 6 months to a year. Enjoy!