remove the coarse outer leaves

rinse a few unblemished ones and set them aside

rinse the rest of the cabbage in cool water

with a stainless steel knife, quarter and core the cabbage

thinly slice with the same knife or a mandoline, then transfer the cabbage to a large bowl

add the scapes, carrot, turmeric, and spices to the shredded cabbage

Add 1 T of the salt and massage into the veggies with your hands

Taste some of the cabbage - if it tastes salty, without it being overwhelming, then it doesn't need anymore; add more if it doesn't taste pleasantly salty yet

As you massage it, the cabbage will soon look wet & limp, and liquid will begin to pool

If you don't see much brine in the bowl, and you have put in good effort in massaging it, then let it stand, covered, for 45 minutes, then massage again

Transfer the cabbage mix to a crock or 2-qt jar, a few handfuls at a time, pressing down on the cabbage with your fist or a tamper to work out the air pockets. You should see some brine on top of the cabbage when you press

Leave 4" of headspace for a crock, or 2-3" for a jar

Top the cabbage mix with one or two of the reserved outer cabbage leaves

If using a crock, top the leaves with a plate that fits the opening of the container and covers as much of the veggies as possible; weight it down with a sealed, water-filled jar if it didn't come with weights

set it aside on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4-14 days

check daily to make sure the cabbage is submerged, pressing down as needed

you can start to test taste on day 4

you will know it's ready when it's pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit, but retains some crunch; and the cabbage is more yellow than green and slightly translucent

ladle the kraut into smaller jars and tamp down

pour in any brine that's left

tighten the lids, then store in the refrigerator

this kraut will keep, refrigerated, for 1 year