Remove the outer leaves from the cabbages, core them, then slice them thinly.

Set aside 4-5 clean-looking whole outer leaves for later.

Weigh the shredded cabbage and add 2% of the cabbage weight in salt.

Toss to distribute it throughout the bowl(s).

Let the salted cabbage rest for about half an hour so the salt can begin drawing out the moisture.

Using a cabbage tamper, pound the cabbage until it's released about all of its juice.

Pack the cabbage into the crock as tightly as possible.

Cover the shredded cabbage with the whole cabbage leaves to minimize the amount of shredded cabbage floating on top of the brine.

Place the crock weights on top and press down firmly so they're completely covered with juice.

Put on the lid and fill the moat with water.

Place the crock in a location between 60 and 75 degrees for about 2-3 weeks.

Once the cabbage is done fermenting, open the crock and scoop the sauerkraut into large mason jars.