Servings: 4

1 head of white/red cabbage 1 head of white/red cabbage
sea salt sea salt

shred cabbage into thin strips and add to bowl.
Salt to taste, or up to 5% of cabbage weight (1 pound of cabbage requires 0.8 ounces of salt)
Toss cabbage and cover with dish towel. I let mine rest as long as I can, mixing occasionally. After resting period, mix and squeeze cabbage with hands, squeezing as much liquid of as possible.
Place handful of cabbage into glass jar and press down with knuckles until its tight. You want to press out any air bubbles so the cabbage is surrounded with its own juices. Repeat until cabbage is in jar.
Find a way to press all the cabbage below the surface of juice. Use cabbage leaf or lid, and hold down with a smaller jar full of rocks/water
Place in dark place at room temperature with cloth over opening. Removing foam on surface for first few days. You may begin tasting kraut after 4 days, and once desired flavor and crunch is achieved, move to fridge and continue to enjoy