Remove the outer leaves of the cabbage. Rinse them thoroughly under running water and set them aside to drain for use later on.
Prepare the cabbage by slicing or shredding. Discard the core (or put it in your next batch of bone broth.)
Chop or mince the pimentoes and chadon beni. Finely grate the garlic or chop all the seasonings in a food processor.
Measure out the salt.
In a large container, add the chopped cabbage, seasonings and salt.
With clean hands, mix all the ingredients together while squeezing and massaging the salt into the cabbage for about 3 minutes. While doing this you want to crush or bruise the pieces of cabbage with your hands to break the cell walls and allow the natural water within it to help create a brine. Next, cover it and allow it to rest for about half an hour.
After the rest period, transfer to a mason or other glass jar and press it down into the jar. Be sure to include any liquid that was at the bottom of the mixing container. The brine will rise to the top. Ensure that the solids are fully submerged in the brine.
Put the clean reserved cabbage leaves on the top; push them into the brine.
Next, use a weight to ensure that everything is well-submerged. Leave at least 2 inches of head space between the brine and the cover and cover the jar loosely. Put the jar in a container in case any of the fermenting brine should bubble out.
Store in an area away from direct light and heat.
Check on it every day. Ensure that the cabbage is submerged under the brine and open the lid to 'burp' it once a day to release some of the pressure created by the gas. Replace the cover on it immediately. If you need to use a utensil to push down the sauerkraut to re-submerge it, it is preferable to use a wooden or silicone spoon.
Taste it after 3 days of fermentation to find the flavour that you like as it becomes more sour the longer it ferments.
Once the flavour is where you want it, remove the weight and the cabbage leaves from the top of the sauerkraut, replace the lid and put it in the refrigerator. Fermentation slows down once placed in the fridge. Sauerkraut kept in the fridge can last from 4 to 6 months.