Making sauerkraut....here's what you do:
Shred a cabbage, place in large bowl or plastic bucket, bash with a meat tenderiser or crunch in your hands until the liquid is out of the cabbage. Now, add 2 tablespoons salt (or 1 tablespoon salt and a few tablespoons of whey) to the cabbage along with 1 tablespoon of caraway seeds ( I accidentally used fennel seeds once and it was great, too). Bash some more. Then put in a clean glass jar with a plastic lid (no metal), leaving an inch at the top and place in a cool spot for 3-5 days depending on the weather - longer in colder temperatures.
After 3 days or so you can pop it in the fridge and enjoy along side meat dishes, egg dishes or vegetables. The longer it is left to mature, the better it will be.
Enjoy - N x