It is very easy to make your own sauerkraut. First shred the cabbage in your food processor or by hand. For 1 head of cabbage add 1 tsp of best quality sea salt. I have used pink Himalayan Salt. Next knead the cabbage with your hands until the juices starting to flow. This will take you only few minutes.
Place the cabbage in a bowl or a crock and push it firmly down with a fork or a spoon. Next you need to put some weight on it to keep it firmly down. I use a small plate and put a heavy stone on it. Cover the bowl with a clean kitchen towel and wait. After 4-5 days you will have fresh, fermented sauerkraut.
You can add chilli pepper if you enjoy spicy food.