sauerkraut recipe

1 1/2-2 teaspoons salt for every pound of cabbage (9-12 grams salt per 450 grams of cabbage) (use sea salt or kosher salt - avoid iodized salt because it can inhibit fermentation and make sure that whatever salt you use contains no anti-caking ingredients) very fresh green cabbage (The fresher the cabbage the more juice it will have to make a sufficient amount of brine. The finished sauerkraut will also have a much better texture.)