Wash the head of cabbage, then remove any limp outer layers. Save some of the outer layers as you will need them later on.

Cut the head of cabbage in half, then slice each half into 4-6 wedges.

If you are using a food processor to shred the cabbage, cut the wedges so they will fit into the food processor's feeding tube.

Wash, peel and cut the carrots in half. Discard the ends.

You can either thinly slice the cabbage with a large knife, or use the thin slicer attachment of the food processor.

Use the fine shredder attachment of the food processor for the carrot.

Get the biggest bowl you own.

It's best to use a kitchen scale to measure the weight of your shredded vegetables in order to know how much salt to add.

For every 800 grams of shredded vegetables, use 20 grams of salt, that's about 1 heaping Tablespoon of sea salt.

You'll want to use 2-3% salt by weight of the shredded vegetables. Coarse, unrefined sea salt is best for fermentation.

If you do not own a kitchen scale and are using a large head of cabbage and 2 large carrots, use 1 flat Tablespoon (or 2 teaspoons) of sea salt. It's best to use a little less so it does not turn out salty.

Use clean hands to toss and squeeze the shredded vegetables to evenly incorporate the salt and draw out liquid.

Squeeze and toss for 3-4 minutes or until you see a good amount of liquid at the bottom of the bowl.

If your vegetable shred are larger, this process will take a bit longer.

Be sure to use a clean glass jar.

It's best to sterilize the jar first by adding it to a large pot of gentle simmering water for 5 minutes then allow to dry completely.

Add the sauerkraut to your jar and use your fist or a wooden spoon on push it down so all of the liquid rises to the top.

Fill the jar but leave a few inches of room at the top.

Be sure to add all of the vegetable liquid as well.

You can now add the optional bay leaf as well.

Add the reserved cabbage leaves to the top.

The purpose is to fill any air gaps to protect the shredded vegetables which should be covered by liquid and the cabbage leaves.

Seal the jar and allow it to ferment at room temperature for 7-10 days or even up to 1 month.

If you live in a warm climate, fermentation will occur much faster.

Keep the sauerkraut in a cool and dry place in your kitchen and away from direct sunlight.

Be sure to "burp" the sauerkraut by opening the jar lid once a day (or every other day if it's below 60°F).

After 4-7 days, try the sauerkraut and see if you like the taste.

Once it has fermented properly and it has reached your desired sour taste, discard the cabbage leaves and move the sauerkraut to the refrigerator.

Sauerkraut can be kept in the refrigerator for up to 6 months!

To keep the sauerkraut fresh, be sure to always use clean utensil.