Place shredded cabbage into a mixing bowl and gradually add fine kosher salt, a little bit at a time. Massage and squeeze the cabbage using your hands, or gently pound it using a heavy utensil. After a few minutes of massaging the cabbage, you will notice the cabbage becoming softer. Keep massaging until a lot of liquid pools at the bottom of your bowl.

Tasting the cabbage as you go is an essential step since there is no exact measurement of salt in this recipe. You want the raw cabbage to taste quite salty (a bit saltier than you would make a raw cabbage salad for example, but not so salty that it tastes inedible). Add more salt as needed.

Mix any spices or herbs into the cabbage, spreading it evenly throughout, or keep it plain.

Transfer the cabbage into a glass jar, firmly pressing it down, making sure it is tightly packed down. There should be enough liquid drawn out from the cabbage that it can be submerged entirely below the brine.*

Cover your jar with a lid and let it sit at room temperature for a minimum of five to seven days. You will notice even after the first or second day, that the liquid will look bubbly and alive. Leave about an inch of headspace from the top of the jar to help prevent it from overflowing.

After a few days, taste the kraut and see if you like it. This stage comes down to personal preference. If it doesn’t taste ready to you, let it sit out for a few more days. The longer it ferments at room temperature, the softer and more sour it will become. When you are happy with the flavor, place the jar into the fridge and enjoy!