1. Combine the water and salt in a small pot and bring to a simmer, stirring to dissolve the salt. Remove from the heat and let cool, then chill.

2. Combine the cabbage and brine in nonreactive container. Cover the cabbage with a piece of cheesecloth or a clean kitchen towel, then weight the cabbage and cloth down with a plate, pressing the plate down so that the cabbage is completely submerged. Cover loosely with plastic wrap and set in a cool place for 2 weeks (no hotter than 70 to 75 degrees F./21 to 23 degrees C., or no beneficial bacteria can begin to thrive.)

3. Drain the cabbage, reserving the brining liquid; the cabbage should have a pleasant sour-salty flavor and although its green color will have paled, it should still be crunchy. Strain the brining liquid into a pot and cover and refrigerate the cabbage. Bring the brining liquid to a boil. Remove from the heat and let cool to room temperature, then chill.

4. Pour enough of the cold brine over the sauerkraut to cover it completely; discard the extra brine. Store, covered, in the refrigerator for up to 3 weeks.