Step 1: Peel the first few leaves off the cabbage and slice them into four wedges. Shred the cabbage using a vegetable slicer or by hand. Depending on how you like your cabbage - cruncy or soft, you will slice the cabbage that way.

If you like crunchy sauerkraut, slice the cabbage into slightly thicker, 2-3-inch-long pieces. I like to do this by hand using a butcher knife.

If you like sauerkraut on the softer side, use a vegetable slicer or mandoline to slice into super-thin strips.

Step 2: Peel the onion and slice it into thin strips using the vegetable slicer or mandoline.

Step 3: Peel the carrot using a potato peeler. Shred the carrot using a box grater.

Step 4: Add the salt to the vegetables. Using a sauerkraut pounder or another similar tool, pound the cabbage with the onion and carrot until the cabbage begins to release juice.

Step 5: Transfer the cabbage into a jar or tall container. Here are the containers I use, which are perfect for storage as well. Push the cabbage down into the jar or container until it is completely submerged in the brine and there are no air pockets.

Step 6: Place the lid on top of the jar or container loosely, allowing some air in. Leave in room temperature for 3-4 days.

Step 7: Daily, pierce 3-5 holes all the way down to the bottom of the jar or container in the cabbage using a long skewer. I use wooden skewers with the dull side down. This releases the bubbles from the fermentation process.

Step 8: Once your cabbage starts to smell sour (not spoiled), it is done and ready to be refrigerated. Place an airtight lid on the jar or container and put it in the fridge.