- Pull off outer leaves of cabbage. Rinse, quarter, and remove core.
- Grind the grey salt coarsely with a mortar and pestle. If kosher salt, no need to grind. Do NOT use iodized salt.
- Sterilize ferment vessel (I use a dishwasher, or you can just wash it thoroughly with soap and really hot water).
- Shred cabbage into strips with a mandolin (I use a Benriner mandolin and highly recommend). DO NOT bruise/handle the cabbage too much or it will lose crispness.
- Place handful of shredded cabbage in vessel. Sprinkle in salt and press down with knuckles. Repeat.
- Weigh down cabbage with a sterilized glass or jar that fits into ferment vessel and press down until liquid is released. (I weigh down glass or jar with a thick weight like a rock or cutting board so I do not have to stand around putting pressure on glass.)
- Make sure shredded cabbage is fully underneath “brine” (the liquid leaching from the pressurized cabbage and salt).
- Cover with a towel and use a rubber band to keep it in place (make sure glass or jar stays on top of cabbage to keep it submerged during ferment).
- Ferment for at least five days. It will start getting tangy in 1-2 weeks. You should taste it along the way, and refrigerate it when it gets to your liking. The sauerkraut gets more sour the longer the ferment goes. I prefer 3-6 weeks.