Combine your cut cabbage with Kosher salt in a large mixing bowl. Massage and squeeze the cabbage with your hands until is watery and limp. This might take 5-10 minutes.
If you are planning to add any additional flavors to your sauerkraut, now is the time to add them.
Pack the cabbage into the jar using the end of a wooden spoon or muddler. Any tool that is going to pack it in tight.
Top it with weights to keep it packed down.
Pour any liquid released by the cabbage into a seperate bowl, cover and refrigerate. You may or may not need this.
Cover the top of the mason jar with a cloth and secure it with a rubber band or twine. You want air to flow in and out, but keep other particles from getting in.
Over the next day, press the cabbage down to release the water being released. At the end of 24 hours if there is still come cabbage that isn't submerged, use the reserved liquid to cover it. You can also use water mixed with a pinch of salt.
Keep the jar at room temperature for 3-16 days. Different people like a different texture. Less fermentation will be more crunchy, more will more limp and soft. Also taste test it.
When it reaches your desired level of yumminess, remove the weight, screw on the cap, and refrigerate.
Serve on anything you'd like!
If you've tried this recipe, come back and let us know how it was!
How to cut the cabbage: Remove outer leaves or anything that looks brown or unsightly. Cut cabbage into quarters and trim out the hard core. Slice each wedge crosswise into very thin ribbons.