People used to pound cabbage to get it good and juicy for fermentation. Pounding isn't necessary when you let salt do the work instead!
Simple, No-Pound Sauerkraut https://traditionalcookingschool.com/food-preparation/recipes/simple-no-pound-sauerkraut-im-on-beyond-the-peel-tv/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Simple%2C+No-Pound+Sauerkraut