Remove the outer leaves from the cabbage and discard. Wash the cabbage with cold water. Cut the cabbage in half lengthwise and remove the core from each half. Shred the cabbage into thin shreds, 1/8 inch thick. reserve shredded cabbage in a large non-reactive pot or mixing bowl.
Sprinkle the salt over the cabbage and mix together. Massage the salt into the cabbage shreds until you are able to squeeze a handful of cabbage and liquid drips away. This is the natural brine that is created through the process of dry salting. The process can take a few minutes or take many. How long will depend on how fresh the cabbage is.
One the natural brine is created, add in the remaining ingredients and mix together well. Transfer the cabbage mixture into a clean quart size mason jar and push down with a kraut pounder or your fists as you pack the jar. *See notes for low brine levels below.
Pack the jar tightly and pour any brine in the jar, making sure to leave a 1 to 2 inch headspace. Additional brine will more than likely form by the next day. Place a fermenting weight onto the kraut mixture and add the lid and rings tightly.
During the fermentation process make sure to burp and check the kraut daily to ensure the brine remains over the shredded cabbage and no mold is present.
On the 7th day taste your kraut to determine that it is done. A fermented kraut will have a slightly sour taste to it and will no longer have the fresh produce flavor. Allow the ferment to continue until the sour in sauerkraut appears to your liking.