Sauerkraut II

Sauerkraut II
Cabbages have finally arrived in the shops so it's time for more sauerkraut. I made my first batch last October and it was really tasty so now I'm making more and adding a few other ingredients.
1,5 red cabbages (3,5 kg)
1 white cabbage (2 kg)
7 carrots
3 onions
salt
Slice it all up, add salt, squeeze the cabbage long and hard to get the juice out. Load it into jars, squashing in the cabbage as hard as you can and making sure the liquid covers everything.
Now wait three weeks for fermentation to do its work, then eat over the next three months or so.