Remove and put aside the two outer leaves of the cabbage. Slice the rest of the cabbage thinly.
Add salt and massage well (2 – 3 minutes).
Put aside to rest for 30 minutes.
Massage the cabbage again for 2 – 3 minutes.
Put into a clean sealable jar. Top up with salty water to cover. Press the two outer cabbage leaves on top of the shredded cabbage so that no air is present in the jar. Put the lid on the jar.
‘Burp’ the mixture daily for 4 – 7 days.
Taste after 4 days. When you can taste a pickled flavour to your liking the sauerkraut is ready to use. Store in the refrigerator.