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Store the packed jars at a constant temperature (around 18-24°C) to allow the lactobacillus bacteria to ferment the sugars into lactic acid, preserving the cabbage.

Allow the salted cabbage to rest, occasionally pressing down to help release more liquid and to bruise the cabbage, aiding the fermentation process.

Sprinkle salt over the shredded cabbage and massage it in to help draw out the water, creating brine that will submerge the cabbage.

Once desired sourness is achieved, transfer the sauerkraut to the refrigerator to slow fermentation and preserve it for longer periods.

Place a weight on top of the cabbage to keep it below the brine level, protecting it from exposure to air and possible mold contamination.

Slice the cabbage into thin shreds or the desired size. Consistency in thickness is key for even fermentation.

Tightly pack the cabbage into fermentation jars, ensuring it is submerged in its brine to create an anaerobic environment for fermentation.

Thoroughly rinse the cabbage to remove dirt and pesticides. Drain the water well to prevent diluting the brine.

Check the sauerkraut regularly for signs of fermentation like bubbles, and ensure the cabbage remains submerged, adjusting the weight if necessary.