Cut cabbage into shreds and place into a large bowl.

Add sea salt.

Massage together with your hands until the cabbage starts to weep (it becomes wet).

Add to your fermenting vessel (I use these) and push it down with your fist.

Place a plate on top of the cabbage, and a weight of some sort if you are making it in a bowl or a larger fermenting vessel.

I use a plastic (food grade) bag filled with water as a weight on the cabbage because a plate won't fit into my jar.

Liquid should come off the cabbage and completely submerge the cabbage (this is important as exposed cabbage will mold).

But make sure the cabbage is completely under the liquid.

Alternately, you can use this slick little device.

Let sit on your counter, covered with a towel for as long as you desire.

After a week if it tastes sour and you want to eat it, then eat it! It's ready.

I've let batches go for 6 months.....yep, 6 months. It was delicious! Someone once told me that in Germany if the kraut is less than 2 years old, they call it coleslaw. It gets better with age, like wine and cheese!

(pictured below is my dill pickle sauerkraut)