Take your cabbage and cut off the cabbage around the core. I cut off the sides around the core so I have about 4 large outer cabbage chunks. Begin to slice your cabbage thin and add it into a large steel pot or bowl. Take the core, and slice this finely as well, ensuring to not chop up the tip or stem. We do not want that in our sauerkraut! The core houses a bunch of juice, so if any juice comes out during core slicing, be sure to put it into the pot as well.

Once all the cabbage is chopped and in the pot, sprinkle your salt on top. The rule I use is 2 teaspoons for every pound of cabbage. If you end up with 1.5 pounds of cabbage, you will add 3 teaspoons of salt.

Use your hands and begin to toss and mix your salt and cabbage. The salt will help break down the cabbage, draw out water which will act as our brine and help with preservation.

Continue this until the salt is well dispersed. Now begin to squeeze the sauerkraut, helping to further break it down. This entire salt mixing process can take me 5-10 minutes!

Cover the pot or bowl with a towel and let sit for at least 30 minutes.

Come back to your sauerkraut and begin to squish and press the cabbage down until you have a cloudy brine. I use my marble rolling pin end to press down the cabbage. You can also use a heavy mug, ice cream scoop or potato masher. This takes time, so be patient. Your cabbage will be very pressed and soft and the brine will be very obvious and strong of smell. That is how you know you are done.

Grab some jars and fill them just over halfway with your sauerkraut. Do not fill them to the top as the sauerkraut will grow as it ferments. For one head of cabbage, I can usually fill two 1 litre jars just over halfway.

Pour any extra brine in the pot into your jars. This will prevent molding! Take a wood stamper or large spoon or ice cream scoop and press the sauerkraut down into the jar. You want it to sit under the brine. Any sitting above will go bad. The brine preserves the cabbage and creates flavour.

Put a lid on top and leave it on the counter to help the cabbage ferment. Everyday, open the jar, repress the cabbage down under the brine and cover with a lid again. Repeat this for up to 2 weeks, waiting for that taste to develop. Sometimes we keep it at room temperature for 5 days and then place it in the fridge. Other times, we keep it on the counter for the 2 weeks. It is up to you!

If you are concerned about molding, feel free to place cling wrap on top of the brine inside the jar with a weight to keep everything under the brine. If you do this method, you may only have to repress the sauerkraut every 2-3 days. I prefer opening it everyday and pressing it. This also lets me taste test!

After 5-14 days, place your sauerkraut in the fridge and eat within 6 months.