Organic cabbage is crucial for the success of this process. Chemicals inherent in non-organic cabbage can inhibit the fermentation process, making it difficult to make sauerkraut properly. Using organic cabbage ensures there are no chemicals that can stop that. | Using salt with nothing added is vital. Table salt can contain iodine, which can make the sauerkraut cloudy. Canning or sea salt can also be used, but it measures differently. This recipe is written for kosher salt. | The cabbage must stay below the liquid to ferment properly. The outer leaves of the cabbage can be used to press it down. Specialty canning weights or springs can also be used to keep the cabbage fully contained within the liquid. | Use a clean utensil each time a serving is removed from the jar. Used utensils can introduce bacteria that can alter the flavor or make the sauerkraut go rancid.