Simple sauerkraut/fermented vegetables recipe

1. Grate cabbage. Approximately 2 large cabbages for the 5L pail and 1 large cabbage for the 2L pail.
2. Add salt to grated cabbage (4-6 table spoons for the 5L pail and 1-2 table spoons for the 2L pail) and massage and pound with something (an empty beer bottle works well)
3. Place in cleaned and sanitised pail, packing tightly as you go, adding all the juice that has come out of the cabbages
4. Cover the greated cabbage with a cabbage leaf and then the mesh/grate to stop it floating up. If needed add 2% brine to cover the grated cabbage (the juice from the cabbage may be enough if you have mashed it heaps). Leave a little space at the top as in a day or so the sauerkraut will expand a bit. Place the lid and airlock in place. The airlock can be half filled with cooled boiled water. To make brine add 20g salt to 1L of water (or 1 tsp salt to 1 cup), boil, and then cool before using)
5. Taste the sauerkraut as it ferments (days, weeks) and once you like the flavour place it in the fridge in the pail or in jars.