Cabbage, salt, and some basic equipment is all you need to ferment your own sauerkraut.
Making Sauerkraut: Step by StepStart out with nice, tight heads of green cabbage. Weigh the cabbage, then calculate the amount of salt you'll need based on that. You want 2% salt by weight, so 20 grams of salt for every kilogram of cabbage, or roughly one tablespoon of Diamond Crystal kosher salt per pound of cabbage.
Squeeze and knead the cabbage for a few minutes to begin drawing out its liquid, letting it stand in between; I like to cover it while it stands, either with the lid of the crock or with plastic wrap, to prevent the precious brine from evaporating. Every 15 minutes or so, come back and squeeze and knead the cabbage again, helping to release more and more brine.
If you're using a Mason jar, now's the time to transfer the cabbage and its brine to the jar. Try not to pack the jars or crock more than two-thirds full, since the contents tend to bubble up during fermentation. If the vessels are too full, they may overflow.Push down on the cabbage to compress it; this should force the brine up. If you're lucky, there will be enough to cover the cabbage by about an inch or so. If not, you'll need to make some extra brine .
After a week or so, once the first big push of fermentation has settled down, feel free to open up your crock and sneak a taste. If mold does grow on the surface, just carefully skim it off. As god of your kraut, you have a right and a duty to tend to things.
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