Please see the short video in this blog post for a visual of how the various steps should look. The video uses a food processor for the chopping procedure but the process is the same from that point.
Pull any grubby outer leaves off your cabbage, reserving two clean ones for stopping the jars later
Finely chop your cabbages into thin slices and drop loose handfuls into a bowl. Your total weight of chopped cabbage should be about 800 grams.
Sprinkle the salt through the chopped cabbage and let it sit for 5 minutes
Start picking up, squeezing and dropping handfuls of cabbage. The cabbage will start out crisp and become softer and more watery as you continue. If you are unsure how this should look, check the video
Pack your kraut into clean jars, top up with the brine that you just squeezed from the leaves, and stop down the jar with a cabbage leaf so that the kraut is not exposed to air
Lid the jar and let it sit for at least a week in a warm place. Comfortable room temperature is fine. Peak fermentation occurs by week three, so at that point, or when the jar has been opened, transfer to the refrigerator.
Once refrigerated, sauerkraut can last up to six months. To prevent contamination or drying out, re-lid the jar after each use.