Here is the way I make sauerkraut:

1. Remove a large outside leaf from your cabbage and set aside, then chop the rest of it into small pieces.
2. Put the bowl on your scales and put the cabbage into it, weighing it.
3. Weigh out 1.375g of salt for every 100g of cabbage you have. Put the salt onto the cabbage and stir it around well.
4. Optional: Leave the cabbage to sit for up to 24 hours in the fridge. This is not necessary but if you can do it, it will help the produce soften.
5. Squash the cabbage and salt together really well. You can use your clean hands for this, or a wooden mallet.
6. Once the cabbage has released liquid, pack it into the glass jar and press it down well. Leave at least 1 inch at the top of the jar.
7. If the liquid generated does not cover the chopped vegetables entirely, make a mix of 1 cup of non-chlorinated water/5g of salt and top the jar up until you have covered the cabbage easily.
8. Cut the reserved outside cabbage leaf to the shape of the top of the mix. Place it in the jar to cover the surface, push it down and try to make sure there is no cabbage above the water line.
9. Put the lid on the jar. Cover it with a tea-towel and put it somewhere out of the way (that’s not too cold).
10. At the beginning of the ferment, check the jar every day to see if there is gas that needs releasing. After that, check it every few days to make sure the liquid is still covering the cabbage, if not top it up.
11. You can eat the sauerkraut after just 3/4 days. It’s better after several weeks and could even be kept fermenting for months.