Prepare the Cabbage:
Remove the outer leaves of the cabbage. Rinse the heads of cabbage under cool water.
Quarter the cabbage and remove the core.
Slice the cabbage into thin shreds using a sharp knife or food processor.

Salting the Cabbage:
Place the sliced cabbage in a large mixing bowl.
Sprinkle the cabbage with 3 tablespoons of salt (approximately 1 tablespoon per pound of cabbage).
Massage the cabbage with your clean hands for 5-10 minutes until it starts to release its juices and creates its own brine.

Packing the Cabbage:
Transfer the cabbage and its juices into a large mason jar or fermentation crock.
Press the cabbage down firmly with a wooden spoon to eliminate air pockets and ensure it is submerged in its own liquid.
If there is not enough liquid, add salt water (1 teaspoon of salt dissolved in 1 cup of water) to cover the cabbage.

Adding Weights:
Place a fermentation weight or a ziplock bag filled with water on top of the cabbage to keep it submerged.
Cover the jar with a clean cloth secured with a rubber band or use an airlock lid to create an anaerobic environment.

Fermentation:
Place the jar in a cool, dark place (65-75°F) and let it ferment for 1 to 4 weeks.
Check the sauerkraut daily for the first week. If scum forms on the top, remove it.

Storing and Enjoying:
Taste the sauerkraut after 1 week. Once it reaches your desired tanginess, transfer it to smaller jars and store in the refrigerator.

Enjoy your homemade sauerkraut as a side dish, on hot dogs, or as a topping for sausages and meats.