Remove the outer leaves from the cabbage, slice in half, and remove the core.

Cut the cabbage into thin strips and place into a large bowl; add the salt.

Using the back of a wooded spoon, mash the salt and cabbage together until you start seeing a liquid appear; about 5 minutes.

Fill a sanitized glass jar with the cabbage and salt mixture, leaving one inch of airspace at the top.

Place a weight on the top of the cabbage and seal the jar tightly.

Store on a cool place for 7 days or until you start to see the mixture bubble.

Move the jar to cold storage and the kraut is ready to eat right away.

ENJOY!