In a large bowl, sprinkle the salt over the cabbage, and with clean hands, massage the salt in.
Continue massaging for 10-15 minutes as the cabbage begins to break down and release its liquid.
When the cabbage is soft, pack it tightly into a glass jar so there is always a little liquid left on top. Leave in a cool, dark place for about a week before keeping in the refrigerator. Taste the sauerkraut after about 3 days and keep tasting until it is at the flavour you want before refrigerating.