Slice cabbage thinly with either a knife, mandolin, or slicing attachment on food processor.
For every pound of cabbage , mix with 2 teaspoons of salt. Toss cabbage and salt with your hands so it is well distributed and let rest, about 1 hour.
Knead/massage the cabbage with your hands, to encourage more juice to come out. Add optional bay leaves (1 per pound), and/or caraway seeds (1 tsp. per pound).
Pack cabbage mixture tightly into a jar.
Once all the cabbage is in, make sure there is enough liquid (from kneading) to cover the cabbage by about 1 inch. Weight the cabbage down (this can be done with a small jar of water or something heavy that can be placed over a cabbage leaf).
Put a lid on the jar. You’ll want to leave 1-2 inches of space between top of sauerkraut and the lid. Be aware that you will need to occasionally let the CO2 out that will accumulate. To release trapped gases, carefully loosen the lid just a tad, stopping the second you hear gases escaping or see liquid seeping.
Set it out of direct sunlight and let sit for at least 4-6 weeks. You may put it in the fridge to slow fermentation.
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