1 Tbsp. Sea salt
Mix cabbage with salt.
Allow sitting for an hour, until the cabbage wilts.
Knead with your hands.
Keep kneading until you can squeeze a little bit of water from the cabbage.
Put into glass jar with lid.
Add water to just under the shoulder of the jar.
Top your sauerkraut off with a whole cabbage leaf.
Keep all cabbage below the level of the liquid.
Allow fermenting on counter for 3 days before transferring to the fridge.