Chop your cabbage in half, remove the core, and shred it into ¼ inch strip.
In a large bowl, mix your cabbage and “Flavor and science” packet and start squishing! Squish that cabbage until it looks wet.
Pack your kraut into your fermentation vessel. Condense it down until you see the brine rise and cover your cabbage, wipe the sides, insert the heavy weight, then cover the top with a cloth top and rubber band, and store out of direct sunlight.
WAIT Your ferment should take 7-21 days to ferment.