Digging into Sauerkraut

I recently got my copy of The 4-Hour Chef in the mail and I have yet to put it down. There are many sections in the book, most related to cooking (hence the title). But there is also a good portion of content on "hacks" for everyday things. I have just broken into the "Scientific" section and the first thing I'm testing out is Fermentation.

The formula is very simple. Cabbage + Salt + 6 days = Sauerkraut. It is created by a process of pickling call lacto-fermentation. This is caused naturally by the bacteria that culture naturally on raw cabbage leaves when they are grown. 

I've posted a few photos below of my day 1 set up. I plan on checking it daily and taking a new photo to show the change. I've read that I may have to discard the top layer as it molds/spoils. 

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The brine is starting to form and cover the top of the cabbage. This will keep the process anaerobic.

The brine is starting to form and cover the top of the cabbage. This will keep the process anaerobic.