Put the pork cheeks in a brine of 8 1/3 cups (2 L) water and 1 1/5 cups (300 g) salt. Let them sit in a cool area for 2 days.
Let drain for about 2 hours. Next, parboil them in the sauerkraut juice for about 15 min. Take out into a plate, sprinkle generously with the spices.
Cover with plastic wrap and leave for 4-5 days in the fridge to take in the spices' aromas. After that they are ready to eat.