Begin by rinsing your cabbage, then remove and discard any blemished leaves, especially ones with black spots.

Next, peel off one whole leaf and set it aside.

Cut the cabbage from top to bottom, down through the core into two halves, and then cut each half again into quarters.

Cut out and discard the cores from the cabbage quarters.

Place one wedge of cabbage on your cutting board cut-side down, and slice across the grain as thinly as you can to shred it.

As each quarter is shredded, transfer the cabbage to a large bowl and sprinkle with some of the salt.

Keep adding cabbage and salt in layers until you’re out of both.

With your hands or a large spoon, toss the cabbage well to incorporate the salt evenly.

Then squeeze and massage the cabbage a bit to work it in.

Next, use the Pickle Packer to pound the cabbage and begin breaking down the cell walls to release the juice.

Pound it down flat, then toss it all together and pound it again.

Continue pounding and mixing until the cabbage is wilted and juicy.

When the cabbage is thoroughly pounded and juicy, it’s time to pack the jar.

Add a couple handfuls of the cabbage to a 1 quart Mason jar and use the Pickle Packer to pack it down firmly.

As you push the cabbage down, the brine will rise up in the jar.

Keep adding and packing down the cabbage until the jar is filled to the shoulder.

Do not overfill the jar!

Now take the clean cabbage leaf you reserved and lay it flat on your cutting board.

Set the jar on the leaf, near the top where it is more pliable.

Use a sharp knife to cut a circle out of the leaf, exactly the diameter of the jar.

Place this leaf directly on the surface of the sauerkraut to help prevent little bits from floating up.

Place a Pickle Pebble on top of the leaf to keep the cabbage submerged under the brine.

Wipe the rim of the jar, then add a Pickle Pipe and secure the ring.

Write the date on the side of the jar with a felt-tip pen and set it in a dark place to ferment.

Fermentation should begin within a day or two.

When you think your kraut is ready, open the jar to have a taste.

Once your sauerkraut has fully fermented, remove the Pickle Pipe and Pickle Pebble.

Seal the jar with the original lid and ring, and transfer to the fridge for storage.