Step 1

Finely shred or chop cabbage, retaining one unchopped leaf from the outside.

Step 2

Trim the top end off the red onion (not the root end with the stringy hairs) and cut in half. Peel and then thinly chop into half moon shapes.

Step 3

Add to a large metal mixing bowl and sprinkle with the sea salt.

Step 4

Lightly toss to coat cabbage and onion, giving the occasional squeeze.

Step 5

Let sit 15 to 20 minutes or until water leaches out of cabbage.

Step 6

Firmly massage cabbage for 3 minutes, squeezing out water until you have a good amount of liquid in the bowl.

Step 7

Press into a 1 litre mason jar and use the leaf you saved to push the kraut below the brine so that it stays submerged. If you don't have enough brine to cover the cabbage, add a little bit of water until covered. You may want to place a small weight or clean rock on top of the cabbage leaf to keep it submerged.

Step 8

Place a piece of parchment paper between the jar and lid and seal.

Step 9

Let ferment 5-28 days. Move to the fridge once fermentation is complete and always use a clean utensil when taking kraut out of the jar.