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1
Pack the cabbage into a 10- or 12-quart crock or food-safe plastic bucket.
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2
Combine the salt with 1 gallon cold water and stir until the salt is completely dissolved.
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3
Pour the brine over the cabbage; it should be completely submerged by at least several inches.
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4
If not, add more brine, using 2 teaspoons salt for every cup of water.
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5
Place a plate on top of the cabbage and push it down so that the cabbage doesnt float to the top.
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6
Tuck a large, clean tea towel down around the cabbage using the handle of a long spoon.
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7
Add another plate if necessary to keep the towel and any stray cabbage completely submerged.
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8
Leave at cool room temperature (68 to 70F is ideal) in a dark place.
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9
Check the cabbage every day or so, removing any mold or impurities that form on the surface.
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10
The warmer it is, the faster the sauerkraut will go.
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11
After a few days, begin tasting the cabbage; when it reaches a level of tanginess you like, drain the sauerkraut, reserving all the liquid.
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12
Pack the kraut into individual containers, about three-quarters full, and cover with the liquid.
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13
Store in the refrigerator.
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14
For longer storage, bring the liquid to a bare simmer in a large pot over high heat, then lower the heat, and simmer for 2 minutes.
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15
Remove from the heat and let cool completely.
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16
Fill each container with the cooled brine, submerging the sauerkraut by an inch or so, before refrigerating.
