<html><head><meta http-equiv="Content-Type" content="text/html charset=us-ascii"></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space;" class="">First you put salt on the cut-up cabbage. Let it sit for 20-30 minutes.<div class="">Note that the salt is now pulling water from the cabbage.</div><div class="">with a pounder, start pressing the cabbage down, causing it to release more water.</div><div class="">After 5 -10 minutes. you can put the cabbage into your final container. Usually a quart jar or a crock.</div><div class="">Again use the pounder to insure there are no air spaces left around the cabbage.</div><div class="">close the container after making sure all of the cabbage is covered by the liquid brine.</div><div class="">In a week or so, you will have some great sauerkraut full of bacteria that also lives in your intestines.</div><div class="">Does you a lot of good.!<br class=""><div><blockquote type="cite" class=""><div class="">On Feb 25, 2017, at 1:36 PM, Joe Johns via Woodworkers <<a href="mailto:woodworkers@lists.sawdusters.org" class="">woodworkers@lists.sawdusters.org</a>> wrote:</div><br class="Apple-interchange-newline"><div class=""><span style="font-family: Helvetica; font-size: small; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; float: none; display: inline !important;" class="">What I really wanna know is, what effect does one achieve by pounding their sauerkraut? </span></div></blockquote></div><br class=""></div></body></html>