2 heads of cabbage (2.5 lbs. each)
3 tablespoons salt (sea salt or kosher)
Cut the cabbage into thin slices, then break apart and put into a glass or non-reactive bowl. Sprinkle salt on the cabbage and mix it up using clean hands or tongs. Put the salted cabbage into the a ceramic crock or food-grade plastic bucket one handful at a time, mashing it down as you go along. It's important to pack it as tightly as you can, because that way the salt will draw out the water from the cabbage so fermentation can occur. When all the cabbage has been packed into the crock or container, cover with a plate that fits, or a plastic bag filled with water. You can place a rock over the plate to keep the sauerkraut submerged under the brine and away from air . Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. Once or twice a day, push on the rock or plastic bag to smash the cabbage down. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.