Step 1

Remove outer leaves from cabbage, retaining 1 leaf.

Step 2

Quarter cabbage and remove core. Cut into fine shreds with a sharp knife or food processor (See Note 3). Add salt at a rate of 1 teaspoon per pound of shredded cabbage. Massage cabbage with hands for 5 minutes to begin the process of breaking down the cabbage and the release of brine. Let sit for 30 minutes. Using potato masher, pound cabbage for 10 minutes.

Step 3

Combine 2 cups of filtered water with remaining 3/4 teaspoon of sea salt.

Step 4

Add cabbage to sterilized half-gallon mason jar (See Note 4). Top cabbage with retained cabbage leaf and weight (See Note 5). Add enough filtered water mixed with sea salt to ensure that the liquid level is above the cabbage.

Step 5

Place lid with air-lock device on jar. Sauerkraut takes between 3 and 4 weeks to properly ferment. Yield:  2 pounds.