Making Sauerkraut

Shred a firm white cabbage finely. Weigh it and add 2 percent of that weight in salt, so 20 g per kilo. Massage and squeeze it with your hands for 10 minutes until it releases a lot of liquid. Add caraway or grated carrot if you like. Pack it tightly into a jar or crock, pressing until the brine rises above the cabbage, then weigh it down. Keep it at 18 to 22°C. Taste it after a week; most people like it after two to four weeks. Then move it to the fridge.