Start with a fresh cabbage. Set away the outer leaves. Core and shred the cabbage. Mix shredded cabbage in a large basin.
1–1.5 teaspoons of salt for 2 pounds (900 grams) of cabbage. Salt removes cabbage moisture and prevents bacteria development.
Squeeze and knead the cabbage with clean hands. This breaks cell walls and releases moisture. Massaging until the cabbage becomes limp and emits plenty of liquid. Rest the cabbage for 10 minutes.
Place the cabbage and liquid in a clean glass jar or fermentation crock. Press the cabbage down with a wooden spoon or your hands to remove air bubbles and immerse it in liquid. Leave 1–2 inches at the top of the jar for expansion.
Cover the shredded cabbage with one or two outer cabbage leaves to keep it immersed. Cloth or fermentation lid the jar. For 1–4 weeks, ferment the sauerkraut at room temperature away from sunlight.
When the sauerkraut is tangy and fermented to your liking, remove the covering and eliminate any mold or scum. Refrigerate the container with an airtight cover. For months, sauerkraut will gain taste.