Mash Cabbage to Release Brine

What happens here

After layering a section of salted cabbage in the crock, use a kraut masher (or a wooden tamper) to press and pound the cabbage. The goal is to bruise the cabbage and extract its natural juices, which, combined with the salt, will form the brine. Continue mashing until you see a visible layer of water (brine) pooling at the bottom of the crock. If the water isn't immediately visible, mash, then let the cabbage sit for about 30 minutes, and mash again. You should not need to add additional water, as the salt will draw enough moisture from fresh cabbage.

Goal: Extract sufficient liquid from the cabbage to create a brine.