Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap.
Weigh and/or tare your mixing bowl (or two)
Wash and chop the leafy greens into small pieces. Grate daikon radish and/or carrot into find shreds.
Add prepped veggie material to the mixing bowl, until you reach the desired weight (4 pounds for a half-gallon batch, 2 pounds for quart)
Sprinkle over 1 tbsp sea salt per 2 pounds veggies. Toss and mix well.
Using clean hands, massage the greens for a few minutes. Stop and wait for ten minutes, then massage again. They should be significantly compressed and also release liquid - the natural brine for the ferment.
Mix in other seasonings such as ginger, garlic, turmeric, black pepper, and optional hot chilis or dill.
Pack all veggies into the fermenting vessel (jar). Use a kraut pounder or other utensil to firmly press down to compact and remove excess air. Repeat and add more veggies as needed until the jar is full to 1-2 inches from the top.
Don't get rid of the excess liquid in the bowl! The greens and other veggies should be fully submerged with brine. Add leftover liquid as needed to cover top.
Add optional "cabbage cap" leaf, fermentation weight, and air lock lid.
Allow to sit at room temperature (70-75F is ideal) for 7-10 days, depending on personal preference and temperature. Cooler temps = slower ferment activity.
Your ferment should bubble slightly during this time, colors will bleed or dampen, and the brine will become cloudy.
After 7-14 days at room temperature, remove the “cabbage cap” and air-lock lid, replace it with a regular lid, and move your finished green sauerkraut to the fridge.
Shelf life: Most fermented foods are good for several months in the fridge, if not longer. We have enjoyed green kraut nearly a year after it was made – though we usually eat it up far quicker than that! No, you don't want to hot-bath can this. It will kill all the good probiotics.