The summary is:
The speaker is a blogger who shows how to make three types of sauerkraut in basins under pressure: with cumin and garlic, with apple, and with tomato. He explains the amount of salt, the fermentation process, and the benefits of cabbage. He also promotes his store and asks for feedback from his viewers.
Here are the key facts extracted from the text:
1. The text is about making three types of cabbage in basins under pressure.
2. The three types of cabbage are: with cumin and garlic, with apple and carrot, and with tomato.
3. The amount of salt per kilogram of cabbage depends on how sour the cabbage should be: 20-25 grams for very sour, 30-35 grams for normal, and 40 grams for less sour.
4. The cabbage should be left at room temperature for a couple of days until it starts to ferment, then put in the refrigerator to slow down the fermentation.
5. The text contains a promotional code Chef 10 for a 10 percent discount on the author's store products.