Our sauerkraut is done! The DIY crock rocks worked great.
Sauerkraut
modified from Wild Fermentation by Sandor Katz
5 pounds cabbage3 tablespoons sea salt
Chop or grate cabbage. Place into 1 gallon fermentation crock (or food grade plastic bucket), sprinkling in salt by layers. Push with fist as layering. Cover with plate or lid that fits snugly inside crock. Weight it down, then cover with a cloth. Press it down as often as you think of it over the next 24 hours, or until brine comes above lid.
Leave it to ferment, checking it every day or two to make sure lid is submerged and to taste it. Should be ready in 1 to 4 weeks. Store in refrigerator. Pin It
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