Remove any damaged outer leaves from the cabbage.

Using a sharp knife or food processor, slice the cabbage into thin shreds.

Transfer the shredded cabbage to a large mixing bowl and sprinkle with sea salt.

Using clean hands, massage the cabbage for about 5-10 minutes until it begins to soften and release liquid.

Transfer the cabbage mixture into your fermentation jar or crock, pressing it down tightly.

Place a weight on top of the cabbage to keep it submerged in the brine.

Cover the jar with a clean cloth secured with a rubber band or string.

Let the sauerkraut ferment at room temperature for at least 1 week, checking it daily.