2 medium cabbage heads, about 5 pounds
2 tablespoons finely ground sea salt
Remove any bruised or damaged outer leaves from the cabbage, and then remove the cabbage's core. Slice the cabbage in long, thin shreds about ⅛-inch thick. (You can also use a mandoline or 3 blade cabbage shredder). Its important to have consistent thickness.
Toss cabbage and salt together in a large mixing bowl and let it rest about five minutes, or until the cabbage begins to soften and release a little liquid, then squeeze the cabbage with your hands to further break up those thin shreds of vegetable and release more juice.
When the cabbage has become limp and has released ample juice, transfer it to a sauerkraut crock (or mason jar with special fitted lid for fermenting). Pack the salted cabbage into the crock or fermenter as tightly as you can, eliminating air bubbles. A kraut pounder is helpful in packing the cabbage tightly within the crock.
Continue packing the cabbage into the container until the cabbage is completely submerged by its liquid. Seal the crock and allow it to sit at room temperature, undisturbed, for at least 1 month and up to 6 months. (I have found 6 weeks to create the taste!) Testing the sauerkraut every few days until it is sour enough for your liking. Pack the sauerkraut into mason jars, and transfer to the refrigerator. Kraut be stored for at least 6 months and up to 1 year.