You can either hand hand massage the cabbage and salt together or you can use a sauerkraut pounder in order to speed up the process. You can also choose to use a fermenting stone but it's certainly not a requirement. Regardless, this is an awesome recipe!
1 head organic cabbage
1-2 tablespoon sea salt or fine pink salt
Ensure your work space is clean. Wash and dry mason jars.
Cut cabbage in two and and finely slice the cabbage. Add to bowl along with salt and massage cabbage with both hands or sauerkraut pounder for about 5-8 minutes until cabbage starts to release a liquid.
Stuff cabbage in jars and pour in liquid dividing it between jars. Press the cabbage firmly into jar ensuring the liquid bubbles to the surface. Option is to add fermenting stone. Twist on lid firmly and store in a cool, dark place and allow to ferment for 14 days to several months. Once you open the sauerkraut, store it in the refrigerator.