the cabbage is from a local Amish farm, straight from their field, it was not even on the shelf yet; the raw kraut has a shorter shelf-life and an abundance of nutrients; i have not canned any thru boiling or pressurizing, cuz i move around all the time and wish to benefit myself and others immediately;

i use some fancy salt that wife picks up - most people only know about the "table salt," which is mixed with all sorts of toxic industrial chemicals like iodine and metal shavings (a by-product of any large-scale factory food operation); 1-2% of salt by cabbage weight; press it down under a plate with a rock or a kettle-bell and wait 2 weeks;

side-note: there must be some connection between parasites, iodine, and thyroid nodules (i.e. tumors of different aggreasiveness); i have not looked for the specific link between them yet;

anyways, raw kraut is amazing, everyone loves it!