Grate cabbage into very thin strips. Put it in a large bowl and sprinkle with salt. Starting crushing hammer for chops, for example, when you press and rotate to be highly abrasion. Crease is until release juice. To cabbage is added spices, without dill. Fill in jars in layers, alternating with dill twigs, their number of taste. Make up to put up with crushing juice is distributed equally in the jars. The juice does not fill the jars to the brim. In each jar pour white wine jar should be filled with liquid to just below the green. Insert the stopper, without envy, and the jars are placed in a tray or other container. Fermentation of caps dripping liquid, which so dripping tray. The jars are left in a warm (20 C) in the kitchen for example, for 3 days. Then leave to cool, about 4 weeks. When fermentation is complete, the caps are closed whole, no need for welding. * In the villages is made still in special wooden barrels, covered with a cotton cloth on top and put something to push cabbage, our babysitter had one stone for this purpose. Over time the cabbage shrinks, and the barrel is filled with juice. Tree of which the barrel is made gives an additional flavor of cabbage, as in wine. Even more common are clay vats for sauerkraut. * Spices can variirat by Kimball always present. Juniper shisharchitsi add incredible flavor.