Chop or shred cabbage. Sprinkle with salt.
Knead the cabbage with clean hands, or pound with a potato
masher or Cabbage Crusher about 10 minutes, until there is
enough liquid to cover.
Stuff the cabbage into a quart jar, pressing the cabbage
underneath the liquid. If necessary, add a bit of water to
completely cover cabbage.
Cover the jar with a tight lid, airlock lid, or coffee
filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until
desired flavor 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 flavor will
continue to develop as it ages.