There are different methods to prepare sauerkraut; this is the one I find easiest. You need a food processor with an S blade.

Clean the cabbage and remove three or four outer leaves from each head. Chop two heads of cabbage very fine. Take the other two heads and cut into pieces small enough to fit into the food processor and process the cabbage into a fine mush. If you don't have a processor, you can put the same two heads of cabbage through the champion juicer with the blank blade.

Mix the four heads together and place into a crock. If you don't have a ceramic crock, use a strong plastic bucket, a large glass jar, or a deep ceramic bowl. Push the apples down into the cabbage and cover the top with wakame strips. Line the inside with the whole cabbage leaves you set aside. Wipe down the sides of the crock to the cabbage to prevent spoilage. Fill a plastic bag with about three quarts of water and tie tightly. Place over top of cabbage to seal. Cover with a towel and let sit three to five days to ferment in a cool dark place.

When sauerkraut is done, remove water bag and throw away top layer of cabbage leaves. Take out wakame, slice it, and serve as a side dish. Move kraut into another container and keep refrigerated. It will stay fresh for several weeks if properly stored.

To make variations in the taste of the kraut, the additions I like the best are a few caraway or fennel seeds, shredded carrot, minced dill or chopped scallion. Sauerkraut (in the raw) aids in digestion at any meal. It is a good source of vitamin c and b-complex. It introduces friendly bacteria into the intestinal tract and helps satisfy cravings. It is an aid in the control of yeast overgrowth in your system. It can be purchased in some health food stores, but is very expensive so try to learn to make it yourself.

From 'Dining in the Raw' by Rita Romano.