Begin by removing the outer leaves from the cabbage and weigh it using a kitchen scale. Apply 1-1.5% of salt relative to the cabbage’s weight. For a 1 kg cabbage, use 10-15 grams of salt. I had a 1.3 kg cabbage and used 20 grams of sea salt.

Cut the cabbage into quarters and remove the core. Slice each quarter into very thin strips using a sharp knife. For better results, cut the cabbage as thinly as possible. A mandolin can also be used, but handle it carefully.

Place the sliced cabbage into a large clean bowl and sprinkle with salt. Massage and knead the cabbage with your hands for 5-10 minutes, applying firm pressure. This will help release the necessary liquid, which is crucial for the fermentation process.

If desired, add bay leaves, caraway seeds, and juniper berries to the cabbage mixture. Transfer the cabbage into a large sterilized mason jar, pouring the released liquid over it. Press down the cabbage with your fist or a pestle, ensuring the liquid covers the cabbage.

You may use clean stones to weigh down the cabbage, ensuring it remains submerged in the liquid. Cover the jar with a clean cloth or plastic wrap and secure it with a rubber band.

Ferment the cabbage in a cool place, between 65°F and 79°F (18°C to 26°C), for 3 to 10 days. Keep the jar out of direct sunlight and press the cabbage down at least twice daily. Taste it after 3 days, as fermentation progresses faster in warmer temperatures. When satisfied with the taste, seal the jar and refrigerate.

For enhanced flavor, let the sauerkraut ferment in the refrigerator for an additional 14-21 days. This extended fermentation increases beneficial bacteria (probiotics). Sauerkraut can be enjoyed raw or sautéed in oil. Enjoy your homemade sauerkraut!