Rinse the cabbage.
Peel the outer leaves and set them aside.
Cut off the core and set it aside.
Slice the cabbage, then chop it finely (or use a food processor).
Place the chopped cabbage into a large bowl.
Add the salt.
Massage the cabbage for about 10 minutes, then allow it (and yourself) to rest for 10 minutes. Repeat this step until there is enough juice to cover the cabbage when placed in a jar.
Chop the garlic and add it to the cabbage.
Make a well in your bowl of cabbage and place a clean large mason jar in the well.
Fill the jar with the cabbage and its juices, leaving 2 inches of headspace.
Fill another jar if needed.
Use a kraut pounder or anything that works to push the cabbage as far down as possible, allowing the juices to rise above it.
Wipe the rim with a clean towel and screw the lid on.
Place your jar in a dry place away from sunlight.
Open the lid once a day to release gases and check that the contents are still fully submerged.
Taste your sauerkraut around day 7. Salty means it can ferment longer and sour means it's done! You may choose to ferment it longer or transfer it to the fridge to significantly slow fermentation and use it (see FAQs).
