What you need:
-medium head cabbage (purple or green)
-3 tablespoons sea salt
1. Clean supplies thoroughly. Sanitize bowl and mason jar. Wash hands well.
2. Remove outer leaves of cabbage. Cut cabbage into quarters, core it, then slice into thin pieces
3. Put sliced cabbage into mixing bowl, add sea salt, then with squeeze your cabbage with clean hands. Squeeze the crap out of that cabbbage for 5-10 minutes. The salt and squeezing will begin extracting the liquid from the cabbage. This salty cabbage juice is your "brine".
4. Let cabbage sit for 10 minutes, then squeeze for another 2 minutes.
5. Pour cabbage into your clean mason jar, adding the extra brine over the top. Using a fork, push the cabbage down so it is completely submerged in the brine. This is very important.
6. There are a few ways to keep your cabbage submerged while it ferments:
-push down the pieces that float to the surface a few times a day
-save an outer leaf of your cabbage and put over the top of your mixture so it keeps the thinly cut pieces of cabbage from reaching the surgace
-put a clean plastic over the top of your cabbage mixture. Pour water into the plastic bag until the mason jar is full. Seal the plastic bag so you don't leak any water into your fermenting cabbage. (This is the method I chose)
7. Cover the top of your mason jar with a piece of paper towel or cheesecloth to prevent unwanted bacteria from making it's way into your 'kraut.
Check on your sauerkraut every few days to make sure it is still submerged fully in the brine. When there aren't any bubbles at the top (usually after two to three days), you can try your sauerkraut. Let it ferment for as long as you like, but two weeks is the minimum I suggest. Some people let it sit up to 16 weeks.
Once the taste is to your liking, put your sauerkraut in the refrigerator.