In a bowl, mix all ingredients and pound with wooden pounder or meat hammer for about 10 minutes to release juices. Place in a quart-sized jar and press down firmly with pounder or meat hammer until juices come tot he top of the cabbage. Be sure to leave AT LEAST one inch between the top of the cabbage and the top of the jar. Cover tightly and keep at room temperature for three days before transferring to cold storage. The sauerkraut may be eaten immediately, but will improve with age.