Pick out medium-sized cabbages. Remove the outer leaves and remove the cores.
In the hollowed out space, put 1-2 tbsp sea salt and arrange the cabbages with the opening facing up in a suitable container - drum or keg.
Optionally, to give the juice a nice color, add 1-2 heads of red cabbages. Pour water to cover the cabbages well.
Put the rest of the salt in a cheesecloth bag and drop it in the drum with the cabbages. Place a wooden cross or beams + a washed rock on top to keep the cabbages submerged so they don't float up.
At home we use washed plastic bottles filled with water instead of a rock - that way if a bottle sinks to the bottom of the barrel it won't tear a hole in it.
After 3-4 days, start decanting - 2-3 times every 2 days. After you're done decanting, it's good to put a gauze on top to gather up the residue that forms. Wash the gauze and place it again. That way your cabbages will last longer.
Once the cabbages have turned into sauerkraut - take them out, peel off a few leaves for sarma and put them in jars.
Chop the rest of the sauerkraut finely and arrange in jars as well. Top off the jars with the cabbage juice and close them.
Sterilize for 5 min. and put away in a cool area. When using the sauerkraut for dishes you can rinse it with water if it's too salty.