Chop up cabbage

Layer into a ceramic crock or other food grade container.

Sprinkle salt between layers.

Push each layer down so the cabbage is compacted.

Cover with a clean cloth, check daily to make certain liquid starts to cover all cabbage.

Place a clean weight on top. Keep covered with cloth.

Check every few days to remove and scum or mold.

You can begin tasting kraut after a week. The longer it keeps, the stronger it gets.