Put the sliced cabbage in a bowl and sprinkle with 4 tsp of sea salt.
Toss together until evenly coated with the salt. Massage the cabbage with your hands for 5-10 minutes. then let it sit for 30 minutes.
Pound the cabbage with either a wooden spoon or squeeze with your hands for about 10 minutes to get the juices out.
Once there is some brine, stuff the cabbage into a jar, pushing the cabbage under the brine until completely submerged. Pour any leftover brine from the bowl into the jar as well.
Fold a whole cabbage leaf into the mouth of the jar to weigh down the cabbage. Put the lid snugly on the jar.
Let the sauerkraut sit in a warm location for 7 days. Each day unscrew the lid to let the gases out of the jar, and then screw the lid snugly back on. Make sure the cabbage is submerged still. If not, push down the cabbage until completely submerged in brine.
After 7 days store in the fridge. It is ready to eat!
