Add the sliced cabbage into a large bowl.

In a blender, add the remaining ingredients and blend until you are left with a smooth paste.

Pour the blended mixture over the cabbage, using a rubber spatula to help scrape out all of the paste. Thoroughly toss the mixture until combined. Then, using your hands, squeeze the cabbage aggressively for 5 minutes, until a juice begins to form at the bottom of the bowl. The cabbage should feel limp and soggy.

Transfer the cabbage into a large jar and press down to where cabbage is mostly submerged in liquid. Gently tap the jar on the counter to get rid of any oxygen bubbles. (I like to lay one large piece of cabbage over the top and place a glass weight on top, but this is optional!)

Place lid on top and place in a cool, dark place for 5-7 days (or longer if desired.. I’ve gone 9 days with mine). If using a screw lid, remember to burp the jar once or twice a day for the first few days. (Burping means to unscrew the lid to let the carbon dioxide out so that the sauerkraut doesn’t explode!). If you are using an attached lid, wrap a rubberband around the latch which will keep the lid closed while also letting gas escape- so no need to burp if using this method.