I'm assuming that this is not tongue-in-cheek. Not much easier.

Paleo-style 1- Drop cabbage in the salt water off Salt Spring Island, BC,  
Canada. Find cabbage an undetermined length of time later. Eat.
(Thanks to Jean-Claude Catry, once a member of this list)


Paleo-style 2- Put cabbage in seawater, cover with rock or whatever so it  
isn't exposed to air at low tide. leave maybe two to three weeks,  
depending on temperature of seawater.
Eat.

Modern style: Slice or grind cabbage. Mix with dried seawater in  
proportion of 2t/litre or quart. Put in non-metallic container. Pound the  
quack out of it until liquid covers cabbage. Prevent air from touching  
cabbage.
Let ferment anywhere from three weeks to two years. Eat.

I've used Mason/Bernadin jars (Ball jars in U.S.A.) and just tightened the  
lids. This is not recommended, as they say the jars sometimes explode from  
the pressure of gas given off by the ferment. I'm presently experimenting  
with putting various sterilized things on top, plus a sterilized rock to  
hold it down.

Or try this:
http://www.motherearthnews.com/Whole_Foods_and_Cooking/2006_August_September/Got_Cabbage_Make_Sauerkraut





On Fri, 11 Aug 2006 12:46:59 -0400, Brenda Young  
<[log in to unmask]> wrote:


>  *****  How do you make raw sauerkraut?
>  Love,
>   Bren
>
>
>