5 pounds of shredded cabbage.
3 tablespoons of sea or kosher salt.
Toss ingredients and store in a glass jar and refrigerate.
Don’t be tempted to add more salt. This is enough.
(you can kickstart the fermentation by leaving it at room temp for a couple days)
Should be ready to eat in a few weeks.
I have a gallon jar in my basement fridge that’s about two years old.
Yes, it’s still good (but I eat 1,000X more kimchi than kraut).
Correction!
That should be 5 pounds of cabbage, shredded.
Add caraway seeds (for Bavarian style) if desired.