- Mix cabbage and salt together in a large glass bowl. Knead the cabbage and salt with your hands. This apparently breaks up the cellular structure of the cabbage which is necessary for fermentation.
- When the cabbage has become tender, put it into a vegetable fermenter. Pack the salted cabbage into the fermenter as tightly as you can in order to eliminate air bubbles. Use a kraut pounder to pack the cabbage down.
- Fill container with filtered water 3/4 full. Remember that cabbage expands and that’s why you shouldn’t fill the container all the way up.
- Continue packing the cabbage into the container until the cabbage is completely submerged by liquid.
- Put weights on top of kraut to keep it submerged.
- Close container. Make sure air cannot pass through.
- Cover container loosely with a kitchen towel and leave it at room temperature in a dark place like inside a kitchen pantry. Allow it to sit for at least 7 days. Some folks leave it undisturbed for a month. Warning, sauerkraut can get molded prettily easily if not checked regularly.
