Sauerkraut per day

Peel the cabbage from the top leaf, rinse, dry with a clean kitchen towel. Cut the head into quarters. It is not necessary to remove the stalk. Cabbage strips should be long and thin.
Peel a small, washed carrot. Rinse again, and then grate on a medium or coarse grater, or simply cut into thin strips. Add the carrots to the cabbage, lightly grind the shredded cabbage with salt until the juice appears. Add black pepper and bay leaf to the cabbage, mix well.
Place the starter tightly in a clean, glass or enameled dish. Press it thoroughly with your fist so that the juice comes out on the surface. Close the jar with a lid and put it in a plate or bowl, since a lot of liquid will be released during fermentation, and it can leak over the edge.
Leave the cabbage for a day at room temperature. Several times during the day, you need to pierce the cabbage to the very bottom to release the accumulated gas. After a day to taste the cabbage, there should be a slight sourness. If there is sourness, put the jar in a cold place. If there is no sourness, then you need to keep the cabbage for another day at room temperature, then put it back in a cold place. Cabbage is fermented quickly, and on the third day it is almost ready. During these two or three days, it must be periodically pierced throughout the entire volume to the very bottom, otherwise the cabbage will be bitter. Store it in the refrigerator. 
Serve juicy and crispy cabbage on the table, adding herbs, fresh onions, and watering with vegetable oil.