1 cabbage head
Salt
Water

1. Peel the outer leaves of the cabbage and put them aside. Then chop up the rest of the cabbage into tiny pieces, again putting the core of the cabbage aside.
2. Massage the pieces of cabbage for 10-15 minutes to tenderize it; it should be wilted and begin releasing juices at the end of this step.
3. Pack the cabbage in an airtight jar. Make sure the cabbage juice covers the cabbage. If it doesn't, pour water into it while keeping track of the water. Afterwards, put one teaspoon of salt in it per cup of water. This is to sterilize the cabbage of any pathogens while keeping the lactobacilli that is naturally found on the leaves alive to convert the cabbage sugars into lactic acid. Open the jar each day to make sure the jar doesn't explode from extreme pressure.
4. Put the cabbage leaves and core on top of the chopped cabbage to ensure that the chopped cabbage stays underwater. Leave it like this for 2 weeks, making sure to pour in more water if any portion of the chopped cabbage is above water.
5. Separate out the juice from the sauerkraut. Both are edible, but drinking the brine in large amounts is toxic due to the salt content. It also tastes like sauerkraut, which was at least to me a unique experience.