The first step is to shred the cabbage and then liberally sprinkle it with salt. You then want to knead the cabbage until it releases enough liquid to cover the cabbage in a natural brine. Transfer the cabbage and liquid into a quart jar and press the cabbage down so that it's submerged in the brine. If there's not enough liquid to cover the cabbage, add a bit of water. You then want to close the jar with an airlock lid to allow carbon dioxide to be released during the fermentation period. Leave it for about two weeks. Once the sauerkraut has reached your desired flavor and texture, you can close the jar with a normal lid and store it in the fridge.