This sounds good and I'm going to try it, even though I don't have a Samson juicer, I have an Omega.

One Step Sauerkraut

This is the quick recipe I use every week when I'm juicing. It makes one pint (1/2 liter) of cabbage kraut.

6 cups chopped cabbage, 1/4 cup pineapple juice (or apple juice). Run cabbage through Samson Juicer (with mincing screen) into bowl, add 1/4t salt and enough juice so that when you press down on cabbage, juice seeps up through your fingers.

Press mixture down into Mason jar, making sure you get all air pockets out. Fill to just under rim of jar, then add water to brim and screw lid on. Place jar in a bowl as the whey seeps out. Leave for 6 days (less in hot summer).

I love this recipe because I never get mold or scum. There's nothing to scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome!

More labor-intensive is to add any other veggies you like such as beets, carrots. And for crunchier kraut, use some shredded, don't mince it all in your Juicer.

To receive the benefits of the live lactobacillus bacteria, consume the sauerkraut as soon as possible. After a short period of time the bacteria will die out. That's why I make mine fresh weekly.

http://www.greensmoothie.com/juice/recipes.html