It took two or three days and the sauerkraut was ready (Nestors Refbergs)

Nestors Refbergs was born in the Latvian colony Letonija in Brazil in 1933. He recalls how his mother made sauerkraut: she crushed the cabbage in a wooden dough trough and then transferred it into a special ceramic fermentation pot. After two or three days, the sauerkraut was ready!