How to make
Clean the cabbages well. Take the cores out (the easiest way to do this is to stick the knife 4 times at an angle in the core to make a square, while having the tip of the knife reach the same point beneath the core each time). Fill each core hole with 2-3 tbsp sea salt.
Arrange the cabbages as densely together as possible in the drum with the core holes facing up, to prevent the salt from spilling out. Fill any space between them with quartered and halved cabbages. Pour on water, with sea salt dissolved in it, to cover them.
Over the years, the proportion of 1 tbsp salt per 1 compote jar of water has proven itself to be ideal. Press with something heavy on top to keep the cabbages submerged in water. I use an upside down plate with a stone over it.
After 10 days or so, begin decanting. I still don't know how many times exactly I need to do it, even though I've been making Sauerkraut for years. Whenever it comes to mind, I decant. But truth be told, even when I forget, the Sauerkraut still turns out real nice and crunchy. Apparently the most important detail is the salt to water ratio.
