Shred cabbage into small even slices and place in a large bowl

Next, sprinkle the kosher salt over the cabbage and allow it to sit for one hour. After an hour, use your hands to squeeze and break down the cabbage and pull out water from the cabbage.

Pack the cabbage into a canning jar, along with the water released from the cabbage making sure the cabbage is covered with water. If additional water is needed, use a small amount of filtered water to make up the difference.

Allow the sauerkraut to ferment for at least two weeks before using. Check occasionally and release any gases from the canning jar.