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PdfThinly slice your favorite type of cabbage.
Combine in a bowl with 2%, by weight, non-iodized salt.
Massage firmly and allow to sit.
Continue massaging and letting rest, with 10-30 minutes between session, until pliable and enough liquid to cover cabbage has come out.
Place in fermentation jar, w/ weight to keep submerged, ensure that liquid covers cabbage.
Let sit at room temperature for at least 1 week; longer will result in a more sour kraut.
Refrigerate when it has reached your desired level of sour-ness