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1
Weigh the shredded cabbage. Calculate 2–3% of that weight in fine non-iodised salt — 20–30 g per kilogram. Combine the two in a large bowl. Toss well to distribute the salt evenly across all the shreds.
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2
Work the salted cabbage firmly with clean hands, squeezing and massaging it repeatedly for 5–10 minutes. The cabbage is ready when it has released enough liquid to form a visible brine pooling at the bottom of the bowl — the shreds will have softened and reduced in volume considerably.
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3
Pack the cabbage tightly into a clean crock or wide-mouth jar, pressing each addition firmly downward with a fist or the flat of a spoon. This is the step on which the dish lives or dies: every shred must be driven below the brine surface. Any cabbage remaining above the liquid will mould. Pour any brine remaining in the bowl over the packed cabbage.
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4
Weight the cabbage down — a zip-lock bag filled with brine, a smaller jar filled with water, or a stone set on a folded cabbage leaf will serve. The brine must visibly cover all the shreds once pressure is applied. Cover the vessel loosely with a cloth or lid that allows gas to escape.
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5
Leave the vessel at room temperature, away from direct sunlight, for 1–4 weeks. Check daily: press the weight down, skim any white foam that forms at the surface (this is normal), and ensure the cabbage remains submerged. Any pink, grey, or black growth, or any slimy or off odour, indicates contamination — discard and begin again.
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6
Beginning on day 5, taste the kraut daily. The ferment is done when the sourness, crispness, and clean tang reach your preference — younger kraut is mild and lightly sour; four weeks produces a deeper, more assertive acidity. Transfer immediately to the refrigerator to halt fermentation at that point.