First, prep the cabbage by removing the outer leaves and core. Set these aside for later.
Place half of the cabbage in a large bowl or pot and add half of the salt. Massage the cabbage until it begins to sweat. Add the remaining cabbage and salt and then repeat the massaging process.
Next, chop the garlic scapes and mix into your cabbage.
Fill almost to the top but leave a little room for your “weights.”
Simply place some of the outer leaves on top and fill in the rest of the space with pieces of the core (these are your “weights”). Or you can use glass fermenting weights.
When it comes to putting a lid on your sauerkraut, you can simply use the lid that came with the jar. If you decide to go this route, you’ll need to put your jar on plate and burp it every day for the first 3-5 days. If not, you’ll risk the liquid overflowing out of the jar and making a smelly mess.
The other option is to use an airlock type lid. An airlock allows for gas to escape without letting any oxygen in. This lets you ferment in a completely anaerobic environment.
Let ferment at room temperature for about 4 weeks.