Peel off the outermost cabbage leaf and set aside. This leaf goes on top of the kraut to provide an extra layer of protection against surface mold. You can simply discard this leaf if mold appears.

Cut out and finely chop the cabbage core. Chop or shred cabbage leaves, and place all the cut cabbage in a large bowl with the sea salt and then squeeze and knead with your hands until cabbage releases its juice. Let it sit out for an hour to draw out more liquid.

Pack the kraut tightly into a clean 2-quart vessel using your fist or a wooden tamper. Lay the reserved whole cabbage leaf on top of the kraut and press down to submerge in the liquid. All the kraut and the whole cabbage leaf should be below the liquid. If there is not enough liquid, add enough water to submerge the cabbage.

Place a ceramic pickle weight (or other creative weight) on top of the cabbage to help keep vegetable submerged. Leave about an inch of headspace from the top of the vessel, since the carbon dioxide naturally produced as the kraut ferments will cause everything to expand.

Cover jar loosely with a lid, and allow the kraut to ferment in a dark spot (out of direct sunlight) at room temperature for a minimum of 5 days. Kraut can ferment for up to 30 days for a more complex and sour flavor. Taste the kraut every couple of days for your desired flavor, then store in the refrigerator and use within 12 months.

*Instead of the individual spices, you could use 4 tablespoons of the Preserved Kraut Spice blend made especially for Preserved by Oaktown Spice Shop.