HOW TO MAKE SAUERKRAUT
Using firm cabbages, remove outer leaves.
Using a fine cucumber slicer, slice the cabbage.
Make layers of cabbage and salt in an earthenware jar and stamp the cabbage down firmly so that the developing liquid is covering the sliced cabbage.
Cover with a cloth and then put a board and a brick on top and store in a cool place.
It takes 4-6 weeks.