Remove the outer leaves of cabbage and rinse thoroughly. Cut out any bad spots, slice very thinly, and add about 2 ½ tablespoons sea salt per cabbage. Pound with a heavy, clean object to release the juice. This salty juice is the pickling brine. When there is enough brine to more than cover the pounded cabbage, put into a large crock. Set a clean plate on top of the cabbage, weighting it down, making sure the brine covers the plate. Cover the crock with cheesecloth secured with a rubberband, and store in a cool place. Check the brine every day or two. The sauerkraut can be served anywhere from two days to several weeks into the pickling process, while the flavor continues to develop.
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