Sauerkraut classic

Cabbage, it's better to let it be white cabbage, we will clean it from blackened and spoiled leaves and stalks. We will wash, dry and chop with a shredder. If I take a large amount, then I tamp the cabbage into the tank. And if a little, then in bottles. I love carrots grated on a large grater – it gives the cabbage a pleasant look, taste, and benefit.
When I chop cabbage and grate carrots, then lightly salted and sprinkled with a little sugar, I turn it over several times like dough. Then I put it in a bottle, where I tamp it with a fist. By the way, you don't need to put a lot of salt, then the cabbage will be very tasty! So, I tamp the cabbage until it settles down in a dense layer and do not let the juice that should cover it.
Then I leave the cans of cabbage in the kitchen covered with gauze. It costs 3 days, I pierce the cabbage several times a day in several places. When I see that it has leavened, then I put something heavy on top of the cabbage for fermentation and put it in a cool place. This is my bathroom.