Chop or finely grate cabbage and combine in a large bowl with all other ingredients, starting with 3 tablespoons of salt.
Pound the cabbage with a Cabbage Crusher or other pounding tool for a few minutes, taste for salt and adjust as needed. The kraut shouldn’t taste salty, but should have plenty of flavor brought out by the salt.
Stuff the cabbage mixture into a clean glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover vegetables.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the kraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
Makes about 2 quarts.
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