Chop cabbage. Add 1.5 teaspoons salt per pound. Massage the salt into the chopped cabbage 10 minutes. Press cabbage into a crock or jar until the liquid covers the cabbage. Loosely cover. Set on counter.
Wait 4 weeks. Nosh. Sour, squeaky on your teeth, magnificent!
Some people only wait four days. From my research, the probiotic activity (lactobacillus) peaks at at the third week. You can eat it at any time during this process. Taste a bit as you go along to find your favorite stage. I like mine quite sour.
*For a twist, add a tablespoon of caraway seed per pound or a few tablespoons chopped dried nori.
When you have fermented your cabbage to your liking, transfer to a quart Mason jar with a tight lid and refrigerate. This slows the fermenting process considerably. Enjoy from your refrigerator for several weeks (if it lasts that long).
I ordered this handmade fermenting crock online from Tamarack Stoneware. The artist is a fabulous woman I met on a very busy and well run fermenting page online. https://www.facebook.com/groups/fermenterskitchen/
You don’t need a fancy crock to make sauerkraut btw. A jar or even a bowl works fine. Just be sure it’s glass or stoneware, never plastic or metal