Pull off a few of the outer leaves and set aside for the last step.

Next, core the cabbage and cut it into pieces small enough to fit in your food processor. If you do not have a food processor, just cut it into shreds. If you do have one, this part will go a little faster.

Put the shredded cabbage in a bowl and sprinkle with salt.

For 5 pounds of cabbage, use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.

Work the salt in with your hands until it starts to get produce a juicy brine. You may have to work it for several minutes before it gets juicy enough to move onto the next step.

Next, put all the cabbage and the brine into a half gallon mason jar. Punch it down until all the cabbage is submerged beneath the brine.

Fold up the cabbage leaves you reserved earlier and place on the top to keep all the cabbage down beneath the brine.

Place fermentation weight on top of the folded cabbage and press it down until all of the cabbage is submerged in the brine.

Leave it out on the counter for 5 days-3 weeks. It will just become more pungent as it sits. If this is your first time trying homemade sauerkraut, it may be better to ferment it for less time.

Remove the weight and folded up cabbage leaves, put the lid on the jar and store in the fridge.