Remove the outer leaves of the cabbage. Prepare some nice leaves.
Plane the cabbage or cut into fine strips.
Weigh the required amount of salt: 2% of the cabbage weight, i.e. 20g salt for 1000 g cabbage.
In a bowl, knead the grated cabbage with the salt for a few minutes until the brine comes out.
Fill the cabbage with the brine into the glass, repeatedly pressing down firmly so that the cabbage is nicely compacted and lies under the brine.
Put some of the cabbage leaves on top so that no pieces of cabbage can swim on the water surface.
If the cabbage is not completely under the brine, fill it up with a 2% brine (e.g. 2 g salt in 100 ml water, dissolve the salt completely in the cold water and then fill up).
Put weight on cabbage and put on pickle pipe or put a freezer bag in the jar. To do this, put the freezer bag in the glass, fold the edge of the bag around the edge of the glass, fix it with a rubber band and then fill in water.
Now it's time to wait. After 4 to 6 weeks, the sauerkraut is fully fermented. The sauerkraut is best at around 19°C and rather dark. It may take a few days for the fermentation to get going. You can tell by the bubbles that form when the time comes.
When the herb has finished fermenting, place it in the refrigerator to stop the fermentation. It stays there for several months.