Basic recipe for homemade sauerkraut as traditionally made as a live cultured food loaded with probiotics and enzymes to aid digestion and absorption of nutrients.
Core and chop cabbage. Place all the chopped cabbage and other ingredients together in a large sturdy bowl.
Pound the juices out of the cabbage thoroughly with a kitchen pounder of some kind for a full 10 minutes.
Tightly pack the cabbage into a one quart mason jar leaving at least 1 inch of space at the top. Tightly seal with the lid.
Leave on the counter for 3 days and then refrigerate.
The flavor of the homemade sauerkraut improves over time. It will last many months in your refrigerator or cool cellar.