Shred the cabbage in fine strips. You can use a knife or a Mandoline or
I have a small crock but any non reactive container will work. I wouldn't use plastic though unless you line it with a food grade plastic bag.

 

Make the brine with water and kosher salt. Heat to make sure it disolves. Then when it cools pour it over the shredded kraut. Some people just use salt and let it make it's own juice. I find that store bought cabbage doesn't have enough water in it to make it's own juice so I make a brine.

 

I weigh down the kraut with a dish and then cover it with a plastic sack like this. I keep in a cool place at about 65 -70 degrees F.

 

The Kraut develops flavor each day. After about a week and a half this is half crunchy still but has a marvelous flavor!

 

I enjoy eating it raw, like a cole slaw salad or on bread even.