Place the shredded cabbage in a large bowl and sprinkle with the salt.

Massage the cabbage with clean hands for 5–10 minutes until it softens and releases its natural juices.

Pack the cabbage firmly into a clean quart jar, pressing down as you go to remove air pockets and bring the brine above the cabbage.

Place a reserved cabbage leaf over the top to help keep the shredded cabbage submerged.

Cover loosely with a fermentation lid, airlock, or clean cloth.

Allow the sauerkraut to ferment at room temperature for 7–14 days.

Begin tasting after about one week and continue fermenting until it reaches your preferred level of tanginess.

Once finished, seal the jar and store it in the refrigerator.