- Joined
- Dec 3, 2017
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- 18,296
I chop cabbage in thin strips. Put it in a crock (mine is a #2), add kosher salt, add more cabbage, add a little more salt. Cover with bottled water. Then put a weight stone on and press down. Make sure the water is over the weight stone and the cabbage is under the weight stone. Then put a lid on it. I take the scum off the top once a week and then leave it in the crock for at least a month. Then I take it out, rinse it in a colander. At that point I either water bath can it, or put it in a big jar with water and salt in the fridge and use it fresh. I love sauerkraut.