Cut cabbage into quarters. Cut the stem off and discard. Slice cabbage into thin slices. Place into a large mixing bowl. Weigh cabbage in grams, then multiply total weight by .02. Add this amount of salt on top of cabbage. With your hands, scrunch the cabbage until it breaks down and water releases. Depending on your strength, this can take up to 5 minutes. Once its natural juices are rendered, place cabbage in a mason jar. Use your tamper or spoon to press the cabbage again until the cabbage is fully submerged in its liquid, and both liquid and cabbage are beneath the “hips” of the jar. Add fermentation glass weights, then add a burping lid to the top of the jar. Store your sauerkraut in a dark place for about 2 to 3 weeks.