Hulk Smash!

Decided to try my hand at homemade sauerkraut. I've got a small crock resting on my kitchen counter with what started out as two pounds of cabbage and two tablespoons of salt. You have to punch the crap out of the cabbage/salt mixture with your fists before letting it rest and (hopefully) ferment. Mine doesn't seem to be doing much, but it's only been three days.