This can be done manually with a sharp knife or by using a food processor with the appropriate shredder. Another handy culinary tool to shred your cabbage is a mandoline, which makes a thin cut that's perfect for sauerkraut.
You need to add salt to the cabbage and pound the cabbage until the juices start to flow. Mineral-rich Himalayan sea salt is an excellent choice. A general salt/cabbage ratio is one tablespoon of salt per 2 pounds of sliced cabbage.
At this point, you can add chopped garlic to the mixture for an added kick. Some fermenters add grated carrots or red cabbage to give color to the mix.
Once your sauerkraut is dripping, it’s ready to pack for fermentation, which usually takes 4-6 days or more, depending on the temperature in your home. It's generally agreed that the ideal temperature for fermentation is 65-75 degrees F.
While many cooks use mason jars for this process, many fermenters prefer a German-made "Gartopf," which is a stoneware pot designed specifically to ferment sauerkraut. They are available online in a variety of sizes.
Add your sauerkraut to the pot and make sure it remains submerged in brine through the fermentation process. The weights that come with a Gartopf ensure that the cabbage mixture stays submerged in the brine.
If you use a Gartopf, make sure to fill the rim with water throughout fermentation. This helps outside air from entering the crock and the carbon dioxide gases from escaping. You should also keep the pot out of direct sunlight.
After a few days or so, you'll definitely start to smell the aroma of sauerkraut. When you are happy with the taste, it's time to transfer your sauerkraut into glass jars, where you can keep the kraut up to a year in the fridge.
Try the sauerkraut fresh out of the pot for its amazing health properties. Add it to salads, cabbage rolls and grilled sandwiches (such as the Reuben), or simmered with meat or vegan sausages.