Cabbage ranks in churn as two or three places put horseradish. Cabbage can be cut and sliced. Must be kept at least 10 cm free space to the port. Top put more porcelain bowl upside down (I put upside down tray of alpaca) and begin to pour water, just watch how many liters will put because on the bottom of the plate / tray, which should nice covered with water, will have to put in 1 liter of water 33 g of sea salt. Do not worry, that will put the salt pile. During these 15 days it melts gradually. If you doubt that closing the lid will put air in a plastic covering over the opening and then close the lid and touch more. Not decanted, will not open for at least 15 days. After 15 days (I for sure it open to 20 days), you ready cabbage. And not to worry, that can not happen now try in a 10 liter bidonche, for example, 1-2 cabbages.