Chop or shred cabbage and sprinkle with salt. Knead the cabbage with clean hands, or pound with a potato masher for about 10 minutes, until there is enough liquid to cover.
Stuff the cabbage into a class jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
Cover the jar with a tight airlock lid. Culture at room temperature (18-20°c is preferred) for at least 2 weeks until desired flavour and texture are achieved.
If using a tight lid, “burp” daily to release excess pressure. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavour will continue to develop as it ages.
Prep 30 Minutes
Leave to stand for 2 weeks
Prior to culturing, you can also mix 1 part other vegetables or ingredients (shredded carrots, apples, etc.) with 5 parts cabbage to vary the recipe.