Begin by removing a few of the outer leaves of the head of cabbage.

Using a sharp knife, slice the cabbage into very thin strips. Slice up the entire head of red cabbage apart from the core.

Next, place cabbage into a large bowl and sprinkle liberally with salt.

Begin massaging the salt into the sliced cabbage, and after a few minutes, the liquids will begin to release and the cabbage will soften. Continue massaging (really get in there and SQUEEZE it!), until you have been doing so for about ten minutes.

Place the massaged cabbage into a sterilized mason jar, crock, or any other jar that allows the sauerkraut to be fully submerged in the brine. I like to take a cabbage leaf and use it as a sort of "stopper" to keep the sliced cabbage submerged. Pour the liquid over the top and leave on the counter for 3-10 days. The longer you leave the sauerkraut at room temperature, the stronger the flavor and the tangier it will become.

After a few days at room temperature, it will start to bubble, and this lets you know the fermentation has started! Make sure to keep the jar on a plate or in a bowl because when fermentation starts, there will be some spill over of liquid.

Once the flavor is to your liking, place in the fridge or cellar for up to 3 months.